(Serves 6)


marinade and dressing:
fnely grated rind and juice of 3 limes
3 tbs fsh sauce
3 tbs light soft brown sugar
2 red chillies, thinly sliced
1 tbs extra-virgin olive oil
2 cloves of garlic, crushed
a handful of coriander stems, fnely chopped
1 tsp turmeric
8 chicken legs and thigh pieces, skin-on
bunch of spring onions, shredded lengthways
½ cucumber, halved, deseeded and cut into long strips
200g cherry tomatoes, halved
a handful each coriander and basil leaves
2 ripe avocados, sliced
a handful of toasted cashews or peanuts


Make the dressing and the marinade. Turn oven to fan 160C/conventional 180C/ gas 4. For the dressing, whisk together the lime rind and juice, fsh sauce, sugar and chillies. Pour one third of this mixture into a bowl, add the oil and set aside. Put the remainder into a large food bag to make the marinade, with 1 tsp salt, the garlic, coriander stems and turmeric. Slash the chicken to the bone a few times, then add to the marinade and squish it in the bag. Cook the chicken Lift the chicken from the marinade and put into a roasting tin. Cook for 20-25 minutes, or until cooked through. Make the salad. Put the spring onions, cucumber and tomatoes on a platter with the chicken, herbs, avocados, and nuts and drizzle with the dressing. *BBC Easy Cook*



The chicken on its own is suitable for freezing


Nutritional Information:

Per serving: calories 403, fat 28g, sat fat 7g

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