Serves 4
Ingredients
Marinated Chicken
2-3 tablespoons sambal
2 tablespoons runny honey
2 tablespoons neutral oil
1 tablespoon rice wine vinegar
1 tablespoon chopped coriander stalks, reserve the leaves
3cm fresh ginger, peeled and finely grated
2 cloves garlic, minced
1/2 teaspoon sea salt
500g boneless and skinless chicken thighs
Garlic Rice
1 tablespoon butter
1 clove garlic, crushed
1 cup jasmine rice
375ml water
1 teaspoon salt
Salsa
½ fresh pineapple, chopped into small cubes
2 avocados, cubed
½ shallot, cut into small cubes
¼ cup fresh coriander leaves, chopped
1 green chilli, sliced
2 tablespoon lime juice
Salsa
In a bowl, combine salsa ingredients. Cover and set aside.
Garlic Rice
Heat the butter in a medium sized saucepan over a low heat. Add the garlic and fry briefly until aromatic. Add the rice, water and salt and bring to a simmer. Cover with a lid, reduce the heat and cook for 10 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes. Fluff up with a fork before serving.
Chicken
In a bowl, stir together the marinade ingredients. Add the chicken, cover and refrigerate for 2-6 hours. In a pan or on the grill over a medium to high heat, grill the chicken for 5-7 minutes on each side or until cooked through.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
