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Spicy Chicken Thighs with Cucumber and Cashew Salad
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Bill Granger with my variations
| 4 | anchovies, minced |
| 2 tablespoon | soy sauce |
| freshly ground black pepper | |
| 3 | crushed garlic cloves |
| 2 large | red chillies, finely minced, or 3 tsp sambal oelek |
| 2 teaspoons | sugar, white, brown or palm |
| 4 | skinless chicken thighs, boneless skinless |
| 2 tablespoons | vegetable oil |
| 5 tablespoons | lime juice |
| 1.5 tablespoons | caster sugar |
| 100g | vermicelli noodles |
| 2 | cucumbers, halved and thinly sliced |
| 4 | spring onions, thinly sliced |
| 2 tablespoons | cashews, crushed |
| handful | fresh coriander |
Whisk the soy sauce, anchovies, pepper, garlic, chillies and sugar in a bowl. Put the chicken in a separate bowl and pour over half the marinade, cover and refrigerate for about 20 minutes.
Fry the chicken in the vegetable oil over medium-high heat for about 3 minutes on high. Bill suggests putting another frypan on top to make the chicken crisp, I used a plate, and it worked quite well.
While the chicken cooks, add lime juice and sugar to the marinade that wasn't added to the chicken, and stir until the sugar had dissolved to make a dressing.
Pour boiling water over the vermicelli and leave it for a minute or two until soft, drain and rinse under cold water. Mix with the cucumber, coriander, spring onions, cashews and dressing in a large bowl. Serve with the sliced chicken.
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