Antony Worrall Thompson's chicken with coconut mash
How do you make a dull bit of chicken jump off the plate and zap your taste buds? Try this - and your family will be screaming for more!
For the chicken:
- 2.5cm (1in) ginger, peeled and grated
- 2 cloves garlic, peeled and crushed
- 2 tbsp sweet chilli sauce
- 1 tsp hot chilli sauce
- 3 tbsp coriander leaves
- 1 tbsp mint leaves
- 2 tsp sesame oil
- 1 tbsp sunflower oil, plus 1 extra for cooking
- 4 chicken breasts, skin on
For the mash:
- 675g (1½ lb) home-made or shop-bought mash
- 150ml (5fl oz) coconut cream
- 2 hot red chillies, finely choppned
- 1 tbsp Thai green curry paste
- 2 tsp fish sauce (nam pla)
- 2 tsp clear honey
- Salt and ground black pepper
- 2 handfuls of baby spinach leaves, washed
"I'm a bit of a leg man, so I often make this dish with chicken thighs - again, pushing the coriander paste under the skin."
- For the chicken: first make a coriander paste by blending together all the ingredients except the chickn in a mini food processor. Carefully lift the skin off the chicken breast without separating it completely from the flesh, creating a pocket. Spoon some of the corinader paste under the skin, rub it in well and reshape the skin. Leave to marinate for at least 10 minutes (maximum overnight).
- Heat the remaining one tablespoon of sunflower oil in a heavy-based frying pan, then cook the chicken breasts, skin side down, over a medium heat for 10 minutes. Turn them over and cook on the flesh side for 5 minutes or until cooked through.
- While the chicken is cooking, combine all the ingredients for the mash except the spinach, season to taste and heat (in a non-stick frying pan, if possible) over a low flame or in the microwave until piping hot. Fold in the spinach and continue to cook until it has wilted.
- Place a pile of mash in the centre of four plates, then top with the spicy chicken breast.
Antony's tip: "I'm a bit of a leg man, so I often make this dish with chicken thighs - again, pushing the coriander paste under the skin." This recipe is from Fast Family Food by Antony Worrall Thompson, available from Amazon, RRP £18.99, currently priced at £12.34. www.awtonline.co.uk