As soon as I saw this recipe on the Food Network I knew I had to try it straight away!
I made only one small change to the original recipe: I substituted the green onions with fresh herbs because… I had to go to a meeting after lunch!
Talking of substitutions, if there’s any vegetarians in the house replace the chicken with Quorn.
INGREDIENTS:
1 boneless chicken leg
1 onion (original recipe says yellow, I used red)
2 tablespoons soy sauce
2 tablespoons cider vinegar (original recipe says sugar cane vinegar)
1 teaspoon ground black pepper
60 grams fresh grated coconut
2 Thai chillies (I used one red and one green)
Juice of 1.5 lemons
1 glass water for the marinade
1 bunch mixed fresh herbs (oregano, thyme, mint and lemon balm; original recipe says green onions)
1 chapatti (or pitta bread)
METHOD:
Marinade the boneless chicken leg the night before with the onion (sliced), soy sauce, vinegar, pepper and water. Put in an air-tight container and store in the fridge.
Remove the chicken from the marinade and drain well (you can use the marinade as a base for gravy or other sauce). Cook under the grill for 25-30 minutes or until cooked through, turning over to ensure both sides are cooked (original recipe says to cook over a barbecue for approximately 30 minutes) or in the oven.
The original recipe states that this salad is served cold: you need to cool down the chicken, cut it into small cubes and combine it to fresh grated coconut, chillies, chopped fresh herbs and lemon juice.
I could not wait that long and had mine still warm!
Serve with a warmed chapatti (or pitta bread).
The fresh herbs soothe the fire from the chillies and the whole combination of flavours is very harmonious.
For a paleo version, replace the flatbread with avocado.
If you are following a 5:2 diet, this recipe without the flatbread is 400 calories per person.
- 1 boneless chicken leg
- 1 onion (original recipe says yellow, I used red)
- 2 tablespoons soy sauce
- 2 tablespoons cider vinegar (original recipe says sugar cane vinegar)
- 1 teaspoon ground black pepper
- 60 grams fresh grated coconut
- 2 Thai chillies (I used one red and one green)
- Juice of 1.5 lemons
- 1 glass water for the marinade
- 1 bunch mixed fresh herbs (oregano, thyme, mint and lemon balm; original recipe says green onions)
- 1 chapatti (or pitta bread)
- Marinade the boneless chicken leg the night before with the onion (sliced), soy sauce, vinegar, pepper and water. Put in an air-tight container and store in the fridge.
- Remove the chicken from the marinade and drain well (you can use the marinade as a base for gravy or other sauce). Cook under the grill for 25-30 minutes or until cook through, turning over to ensure both sides are cooked (original recipe says to cook over a barbecue for approximately 30 minutes) or in the oven.
- The original recipe states that this salad is served cold: you need to cool down the chicken, cut it into small cubes and combine it to fresh grated coconut, chillies, chopped fresh herbs and lemon juice.
- Serve with a warmed chapatti (or pitta bread).