Coconut-marinated chicken thighs with a Thai mango & beansprout salad

Chef: Moy Park
Prep: 40 mins
Cook: 25 mins
Coconut-marinated chicken thighs with a Thai mango & beansprout salad
A simple dish that looks great and tastes even better.

12 Moy Park Chicken Thighs (skin on and bone in)

400ml tin coconut milk

3 garlic cloves, crushed

3 tbsp brown sugar

1 large ripe mango

75g salted peanuts

25g coriander

2 red chillies, finely chopped

Zest of 1 lime

Juice of 3 limes

4 spring onions

3 tbsp fish sauce

250g baby leaf salad

330g pack of beansprouts

Marinate the chicken thighs (skin on and bone in) in the coconut milk, garlic and brown sugar for 1 hour. Pre-heat 1 large griddle or 2 smaller ones. Season chicken thighs then place skin side down and cook over a medium heat for 20-25 minutes, turning regularly until golden.

Prepare the salad by peeling and slicing the mango, chopping the salted peanuts and coriander. Then make the Thai dressing by mixing the de-seeded red chillies, lime zest, lime juice, spring onions and fish sauce.

When ready to serve, mix the baby leaf salad with the beansprouts, peanuts and coriander and dressing. Lastly, arrange the mango slices with the coconut chicken thighs and salad at the side. Relax and enjoy an exotic dining experience.

Serves
6

Preparation Time
40 minutes

Cooking Time
25 minutes

Main ingredients
Chicken, Nuts, Chilli

Recipe Type
Dinner, Party Food

Level of Difficulty
Medium

Julia's Top Tip: Try this dish with coconut rice, it tastes just as good.
Have you seen Moy Parks NEW whole-bird roast in the bag? It is a chicken game changer. See their latest How To video click here.
 

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