Grilled chicken with coriander sauce

 

 

chicken-coriander-sauce

Apologies for absence; I have been on a boat for 12 days, diving and eating freshly caught fish in West Papua. Heaven. Feel incredibly healthy…anyway here is one I prepared earlier….

I have unearthed an ancient Thai cookery book, written by a chap called Vatch Bhumichitr, who owned one of the first Thai restaurants on Frith Street – Chiang Mai – and who was a friend of one of my authors. So I am trawling through looking for goodies to share. This simple grilled chicken recipe is enhanced by the delicious sauce; I served it with rice vermicelli (although the recipe recommends pad thai type noodles) with hard-boiled egg and dried shrimp. Very tasty. By the way, chicken breast with no skin goes hard and dry; the skin must be retained to keep the moisture in. I like it when it goes crisp, but I suppose you should really remove it (that’s my Jewish blood coming out!).

Grilled chicken with coriander sauce

2 chicken breasts, skin on and slashed vertically
1 tbsp sesame oil
1 garlic clove, finely chopped
1 tbsp coriander root, finely chopped (Indian grocers normally sell the coriander with the roots)
1 small red chilli, sliced, seeds in
1 tbsp fish sauce
1/2 tsp palm or caster sugar

Sauce
3 tbsp rice vinegar
1-2 tbsp palm or caster sugar (I ease off on the sugar)
1/2 tsp salt
1 garlic clove, finely chopped
1 tbsp coriander root and leaves, finely chopped
1-2 small red chillies, de-seeded and finely chopped

Marinate the chicken breasts in all the ingredients; leave for as long as possible, but no less than 30 minutes.

Make the sauce by heating vinegar in a saucepan with the sugar until it is dissolved. Add the salt and simmer until it thickens. Remove from the heat and add the remaining ingredients. Stir and put in a small bowl for serving.

Grill the chicken for 2-30 minutes, or until cooked through. The skin should go crispy but the flesh should remain moist and delicious because of the marinade.

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