Charred Penang chicken

Name: Charred Penang chicken
Cook time: 20 min
Yield: 1

with grilled pineapple and nam jim dressing

Ready in around 20 mins

RECIPE FACT:

Nam jim is Thai for ‘dipping sauce’. The term can refer to any kind of dipping sauce and are usually a combination of spicy, sour, salty and sweet.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND PENANG CHICKEN:

Using half the carrot, peel and make ribbons by pulling a peeler the full length along the carrot rotating after each peel. Place the carrot into a salad bowl. Cut the broccoli into small bite sized pieces. Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Slice thigh into 4 even pieces, place in a bowl with the Penang marinade and stir to coat well.
2. TO COOK THE VEGETABLES:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the broccoli and steamed kumara and cook for 4 –5 mins. Add the pineapple, season with salt and cook for a further 2-3 mins. Allow to cool for a few mins then add to the salad bowl with the carrot. Roughly chop the coriander including the stalks and add to a salad bowl. Just before serving pour in the nam jim dressing and toss to combine. Add the pineapple and cook for a further 2-3 mins.
3. TO COOK THE CHARRED PENANG CHICKEN:

Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot add the chicken pieces and cook for 4-5 mins on each side or until charred and cooked through – adjusting the heat if necessary to not burn the marinade.
TO SERVE:

Spoon grilled pineapple and vegetables onto a plate. Top with charred Penang chicken and sprinkle with chopped peanuts.