Turmeric chicken with cucumber salad

AT A GLANCE

  • Serves 4 - 6 people

For maximum flavour cook the chicken on the barbecue - coal or wood will give the best result.

  • 6 garlic cloves
  • 2 cm piece turmeric, finely chopped, or 1 tsp dried ground turmeric
  • 2 tsp whole black peppercorns
  • 1 lemongrass stalk (white part only), finely chopped
  • 1 cup (loosely packed) coriander, coarsely chopped, plus extra to serve
  • 1½ tbsp fish sauce
  • 1 tbsp brown sugar or palm sugar
  • 1 tbsp oyster sauce
  • 6 chicken thighs, bone in, skin on (about 180gm each)
  • 2 tbsp vegetable oil
  • Lime wedges, to serve
  •  
  • Cucumber and herb salad
  • 2 tbsp lime juice
  • 5 gm (1cm piece) ginger, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tsp caster sugar
  • 2 tsp olive oil
  • 2 Lebanese cucumbers, halved lengthways, seeds removed, thickly sliced
  • 1 golden shallot, thinly sliced
  • 1 long red chilli, thinly sliced
  • ½ cup (loosely packed) mint
  • ½ cup (loosely packed) coriander
01   Process garlic, turmeric, peppercorns and lemongrass in a food processor with ½ tsp sea salt flakes to a coarse paste. Add coriander, fish sauce, sugar and oyster sauce, and process to combine. Place in a bowl with chicken thighs and turn to coat well.
02   Heat a barbecue or char-grill pan to mediumhigh heat. Drizzle chicken with oil and grill until browned and cooked through (8-10 minutes).
03   Meanwhile, for cucumber and herb salad, combine lime juice, ginger, garlic, sugar and olive oil in a bowl and season to taste. Add cucumber, shallot and chilli, and toss to combine. Just before serving, add herbs, toss to combine and serve with chicken.

Topics:

CHICKEN, RECIPE, CHICKEN, CUCUMBER, TURMERIC, FAST, MODERN AUSTRALIAN

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2017

Mar 2017

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