Coconut-marinated chicken thighs with a Thai mango & beansprout salad
Chef:
Moy Park
Prep:
40 mins
Cook:
25 mins
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.
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