Take your tastebuds on a trip to the exotic with this aromatic chicken dish.
Ingredients
- 8 (1.8kg) chicken thigh cutlets, skin intact
- 2 x 33g sachets goreng spice mix
- 1 lemongrass stalk, cut into 3 pieces
- 2 dried bay leaves
- 3 cups Massel chicken style liquid stock
- 270ml coconut cream
- Long red chillies, to serve
Method
- Step 1Heat a large, heavy-based saucepan over medium-high heat. Add chicken, spice mix, lemongrass, bay leaves and chicken stock. Bring to the boil. Boil, uncovered, for 20 minutes or until chicken changes colour. Turn chicken over. Add coconut cream. Season with pepper. Cook, uncovered, for 20 minutes or until sauce has thickened. Remove chicken from pan.
- Step 2Preheat a barbecue plate or chargrill on medium-high heat. Cook chicken, turning occasionally, for 20 minutes or until golden and charred.
- Step 3Using a sharp knife, cut chillies into flowers. Place in iced water for 5 minutes or until curled. Place banana leaves on a platter. Top with chicken and chillies. Serve.
Nutrition
2303 kj
Energy
39.8g
Fat Total
16.9g
Saturated Fat
1.8g
Fibre
40.7g
Protein
212mg
Cholesterol
903mg
Sodium
8.2g
Carbs (total)
All nutrition values are per serve
Notes
Make it ahead: You can make chicken up to end of step 1 two days ahead. Set aside to cool. Place chicken in coconut cream mixture. Refrigerate until required (chicken flavour will intensify). Barbecue or chargrill chicken just before serving.
- Author: Michelle Noerianto
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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