ROASTED LIME CHICKEN WITH HERBED SLAW AND RICE
This is a deliciously bright chicken dish, the herby slaw is the perfect accompaniment and also pairs beautifully with fish dishes!
Ingredients
For the chicken and rice:
3 Tbsp vegetable oil
4 Tbsp fresh lime juice
15 grams sugar
2 Tbsp soy sauce gluten free
3 cloves Garlic finely chopped
3 Kaffir Lime leaves
8 chicken thighs bone in
350 grams jasmine rice
2 limes halved
For the herbed slaw:
2 Red Onion sliced very thinly
4 Tbsp fresh lime juice
2 Tbsp Megachef fish sauce
20 grams sugar
1 Tbsp vegetable oil
30 grams shredded coconut
1/2 small savoy cabbage central core and outer leaves removed. Cabbage very thinly sliced.
1 Tbsp Olivado Sesame Oil
50 grams Roasted, unsalted peanuts crushed or chopped
5 grams Basil leaves
5 grams mint leaves
5 grams Fresh coriander leaves
Method
For the chicken and rice: Pre heat the oven to 200C
Line a shallow baking tray with baking paper
In a large bowl mix the oil, lime juice, sugar, soy sauce, and garlic so the sugar dissolves. Add the lime leaves and chicken, mixing well so the mixture distributes evenly over the chicken
Place the chicken thighs side by side, skin side up, on the paper lined tray. Tuck the kaffir lime leaves under the chicken and pour the lime mixture over the chicken. Place in the oven for 40 minutes or until cooked through and well browned
Meanwhile, use a rice cooker to cook the rice or, place the rice into a saucepan and add enough water to come an inch or two above the level of the rice
Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting. Cook without uncovering for any reason for 20 minutes
Remove from the heat and without uncovering, allow to stand for 5 minutes. Uncover and gently fluff up the rice with a fork but don't smash the grains. Cover and reserve
For the herbed slaw: Put the onions, lime juice, fish sauce and sugar into a salad bowl and mix well. Reserve for 10 minutes or until the onion has wilted
Heat the oil in a frying pan over moderate heat , add the coconut and carefully stir fry until golden. Remove immediately to a plate and cool. Add the cabbage, sesame oil, peanuts and herbs to the onion mixture in the salad bowl. Mix well
To serve: Serve the chicken and slaw beside the rice. Pour the chicken juices over the chicken and put a lime half on each portion for squeezing