Seared chicken skewers marinaded in lime, chilli and mint and served with a crunchy oriental salad
Chicken skewers with lime, chilli and mint, and oriental salad Photo: ANDREW TWORT
Serves six
For the chicken
12 boned and skinned chicken thighs
1½ tbsp groundnut oil
juice of 1 lime
12 boned and skinned chicken thighs
1½ tbsp groundnut oil
juice of 1 lime
For the marinade
grated zest of 4 limes
juice of 6 limes
2 red chillis, deseeded and shredded
3 tbsp soy sauce
½ tbsp fish sauce
6 cloves garlic, crushed
2 tbsp chopped mint
freshly ground black pepper
grated zest of 4 limes
juice of 6 limes
2 red chillis, deseeded and shredded
3 tbsp soy sauce
½ tbsp fish sauce
6 cloves garlic, crushed
2 tbsp chopped mint
freshly ground black pepper
For the dressing
2 tbsp rice vinegar
1 tbsp sugar
½ tbsp fish sauce
juice of 1 lime
2 tsp ginger syrup
1 tbsp chopped peanuts (optional)
2 tbsp groundnut oil
2 tbsp rice vinegar
1 tbsp sugar
½ tbsp fish sauce
juice of 1 lime
2 tsp ginger syrup
1 tbsp chopped peanuts (optional)
2 tbsp groundnut oil
For the salad
10 radishes, cut into matchsticks
5 Chinese leaves, cut into shreds
1 carrot, cut into matchsticks
15g (½oz) coriander, torn
leaves from 4 sprigs mint
75g (2¾oz) mizuna or watercress
35g (1¼oz) pea shoots or rose radish sprouts
lime wedges, to serve
10 radishes, cut into matchsticks
5 Chinese leaves, cut into shreds
1 carrot, cut into matchsticks
15g (½oz) coriander, torn
leaves from 4 sprigs mint
75g (2¾oz) mizuna or watercress
35g (1¼oz) pea shoots or rose radish sprouts
lime wedges, to serve
Soak six long or 12 short wooden skewers in just-boiled water for 30 minutes. Cube the chicken. Make the marinade by mixing together all the ingredients for it. Put in the chicken, turning it over to make sure it is all coated, cover and refrigerate for one to four hours.
To make the dressing whisk together all the ingredients except the oil. The sugar should dissolve in the lime juice. Now add the oil. Prepare the salad vegetables.
Thread the chicken on to the skewers and shake off any excess marinade. Heat the oil in a large frying-pan (big enough for the chicken to lie flat). Alternatively heat a dry griddle pan and use the oil to paint the chicken. Cook on all sides until the chicken is cooked through, starting on a high heat to get a good colour all over then turning the heat down. The whole process takes about 10 minutes. Add salt and pepper and squeeze over some lime juice.
Toss the salad with the dressing and serve with the skewers. Offer extra wedges of lime on the side and plain boiled rice.
To make the dressing whisk together all the ingredients except the oil. The sugar should dissolve in the lime juice. Now add the oil. Prepare the salad vegetables.
Thread the chicken on to the skewers and shake off any excess marinade. Heat the oil in a large frying-pan (big enough for the chicken to lie flat). Alternatively heat a dry griddle pan and use the oil to paint the chicken. Cook on all sides until the chicken is cooked through, starting on a high heat to get a good colour all over then turning the heat down. The whole process takes about 10 minutes. Add salt and pepper and squeeze over some lime juice.
Toss the salad with the dressing and serve with the skewers. Offer extra wedges of lime on the side and plain boiled rice.
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