Sambal chicken

Name: Sambal chicken
Cook time: 20 min
Yield: 2
Cuisine: South East Asia

with pineapple and vermicelli salad

Ready in around 20 mins

RECIPE FACT:

Sambal is thought to have originated in Indonesia and in Javanese means “chilli paste” or “relish”.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VERMICELLI AND PINEAPPLE:
Place the vermicelli noodles into a heat-proof bowl and cover with boiling water from the kettle. Leave to soak for 7-8 mins. Cut through the middle of the noodle bunch with a pair of kitchen scissors then drain well into a sieve. Roughly chop the pineapple into 1 cm pieces and place in a small bowl. Roughly chop the coriander, including the stalks and add to the bowl. Drizzle with oil, season with salt and stir to combine.
2. TO MARINATE THE CHICKEN:
Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each thigh into 4 even pieces and place into a bowl with the sambal marinade. Season with salt, stir to combine and set aside to marinate.
3. TO FINISH THE VERMICELLI:
Cut the radishes in half then finely slice into half-moons and add to a salad bowl with the Asian coleslaw and vermicelli. Just before serving, pour in half the Balinese dressing, season with salt and toss to combine.
TO SERVE:
Spoon the coconut vermicelli noodles onto plates and top with sambal chicken. Serve with pineapple on the side, sprinkle over toasted coconut and peanuts and drizzle with remaining Balinese dressing.