|
2 teaspoons
2 teaspoons
8
1
2 tablespoons
55 g
1
1/2
2 teaspoons
1 teaspoon
2 tablespoons |
cumin seeds
coriander seeds
boneless chicken thighs, total weight
about 700 g
bunch spring onions, white part only,
finely chopped
chopped coriander leaves
creamed coconut, chopped
clove garlic, crushed and finely chopped
fresh red chili, cored, seeded and chopped
sunflower oil
sesame oil
lime juice
salt
lime slices
coriander sprigs, to garnish |
Method :
-
Place cumin and coriander seeds in
a small pan and heat until aroma is released.
-
Grind in a blender or using a
pestle and mortar and set aside.
-
Open out chicken thighs.
-
Mix together spring onions and
coriander and spoon an equal quantity on each opened chicken thigh.
-
Reform thighs.
-
Place in a single layer in a
non-reactive dish.
-
Put coconut in a bowl and stir in
200 ml boiling water until dissolved.
-
Stir in garlic, chili, oils, lime
juice, spices and salt.
-
Pour over chicken, turn to coat in
marinade then cover and refrigerate overnight.
-
Preheat grill or barbecue.
-
Transfer chicken to room
temperature.
-
Soak bamboo skewers in water for
20-30 minutes.
-
Remove chicken form marinade
(reserve marinade) and thread 1 or 2 chicken thighs o to each skewer
with a lime juice.
-
Grill or barbecue for about 20
minutes, basting with remaining marinade, until chicken juices run
clear when tested with the point of a sharp knife.
-
Garnish with coriander sprigs.
Serves 4
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