Fragrant lemongrass chicken with chilli and pineapple salsa
12
( Serves 4 )
Publication: Listener
23/1/2010
This dish is a great standby - it's possible to be eating this meal within 30 minutes of thinking about it. Now, that's fast!
Ingredients
| 600 g | Boneless chicken thighs |
| 2 | Garlic cloves |
| 2 Tbsp | Fresh ginger |
| 1 | Lemon |
| 2 pieces | Lemongrass |
| 1 | Red chilli |
| 1 | Onion |
| 2 Tbsp | Oil |
| 2 Tbsp | Brown sugar |
| 1 cup | Water |
| 1 to taste | Salt & freshly ground pepper |
Salsa
| 1 cup | Pineapple, cubed |
| 2 | Kaffir lime leaves |
| 1 | Red chilli |
| 1 to drizzle | Rice wine vinegar |
Directions
- Put the chicken, garlic, grated ginger, juice of a lemon, finely chopped stalks of lemongrass, large chilli (seeded and finely chopped) and sliced onion in a bowl and stir to combine, ensuring the chicken is well coated.
- Cover and set aside to marinate for at least 15 minutes.
- Heat the oil in a heavy-based frying pan until almost smoking. Add the chicken, then cook for 3-4 minutes until it is golden on one side.
- Add the brown sugar (or use ¼ cup of grated palm sugar), reduce the heat and cook for 1-2 minutes to allow the sugar to caramelise - you may need to stir to loosen the chicken from the pan.
- Add the water, salt and pepper and cook for a further 7-10 minutes on a slow simmer.
- Meanwhile, cube the pineapple, very finely slice the kaffir lime leaves and deseed and finely slice the chilli and place the salsa ingredients in a small bowl and stir to combine. It makes about 1 cup.
- Serve the chicken with salsa and a side of sticky or long-grain rice.
http://www.bite.co.nz/recipe/5944/Fragrant-lemongrass-chicken-with-chilli-and-pineapple-salsa/
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