Seared sambal chicken

Name: Seared sambal chicken
Cook time: 20 min
Yield: 2

with pinepple 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:

BEFORE COOKING:

Boil the kettle.
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 mix 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 halfmoons and add to a salad bowl with the Asian slaw and the vermicelli. Just before serving, pour in half the Balinese dressing, season with salt and toss to combine.
4. TO COOK THE SAMBAL CHICKEN:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the chicken and cook for 3-4 mins on each side or until chicken is cooked through.
TO SERVE:

Spoon coconut vermicelli noodles onto plates and top with sambal chicken. Serve with pineapple on the side and sprinkle over the toasted coconut and peanuts and drizzle with remaining Balinese dressing.