Chicken Thighs with Preserved Lemon
A light chicken dish that is perfect for warm spring days.
Julian Kutos serves up this popular Asian roadside snack with a sauce made from peanuts, ginger and coriander.
Ingredients | ||
---|---|---|
400 | g | chicken breast (with or without skin) |
2 | tablespoon(s) | soy sauce |
1 | tablespoon(s) | lime juice |
1 | tablespoon(s) | fish sauce |
fresh ginger | ||
1 | tablespoon(s) | palm sugar (or other raw sugar) |
1 | tablespoon(s) | peanut oil |
1 | pinch(es) | turmeric |
fresh coriander | ||
1 | pinch(es) | salt |
peanut oil for frying | ||
black pepper, freshly ground | ||
fresh lime wedges (to serve) |
Ingredients | ||
---|---|---|
50 | g | peanuts, whole, unshelled |
80 | g | peanut butter |
1 | teaspoon(s) | fish sauce |
2 | tablespoon(s) | soy sauce |
1 | lime, zest | |
1 | tablespoon(s) | lime juice |
3 | tablespoon(s) | palm sugar (or other raw sugar) |
1 | tablespoon(s) | rice vinegar |
1/2 | handful | garlic, grated |
chilli to taste | ||
black pepper, freshly ground | ||
100 | ml | water |
Ingredients | ||
---|---|---|
fresh coriander | ||
spring onion, chopped |
Chicken skewers:
Peanut sauce:
Tip:
- Ideally marinate the chicken overnight so that the meat can absorb plenty of flavour.
- For the best peanut taste always buy whole, unroasted peanuts. These can be stored longer with the shell and can be processed and roasted as desired.
- The thin brown skin which surrounds the peanuts should always be eaten, as it has a lot of flavour.
- The marinade is also suitable for other cuts of chicken (legs, wings, etc), meats (pork, beef) or even fish and shrimp.