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Turmeric lemongrass chicken

Name: Turmeric lemongrass chicken
Cook time: 20 min
Yield: 2
Cuisine: Krong Stueng Saen, Cambodia

with coconut rice and cucumber salad

Ready in around 20 mins

RECIPE FACT:

Did you know lemongrass can be used to both repel mosquitos and attract honey bees.

Nutritional Info:

Energy: 3549kj (860Kcal)
Protein: 38g
Carbohydrate: 56g
Fat: 55g
Contains: Fish, Crustacea, Soy, Sesame, Sulphites, Egg

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO MARINADE THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Cut each thigh into 4 even sized pieces. Place into a bowl with the turmeric lemongrass chicken marinade and turn to coat.
2. TO PREPARE AND THE CUCUMBER SALAD:

Peel the shallot then thinly slice. Cut the Lebanese cucumber in half lengthways then cut on the diagonal into 5 mm half-moons. Place the baby cos lettuce leaves into a serving bowl with the cucumber and shallot. Roughly chop the parsley and mint leaves, add half to the cucumber salad, set aside the remaining for garnish. Before serving add the ginger and lime dressing, season with salt and pepper and toss to coat.
2. TO MAKE THE SALAD:

Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat. Once hot, add the steamed quinoa and allow to sit in pan without stirring for 3-4 mins, then stir and cook for another 1-2 mins. Place in a salad bowl and allow to cool for a few mins. Remove the leaves from the mint and discard the stalk. Roughly chop the mint then add to the bowl along with roasted carrots, parsnip, and feta. Add orange dressing then toss gently to combine.
3. TO HEAT THE COCONUT RICE:

Microwave option (preferred): Open the bag of steamed coconut rice and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins until hot. Pan method: Open the bag of steamed coconut rice breaking up any clumps by squeezing gently on the bag. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
4. TO COOK THE CHICKEN:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat and once the pan is hot add the marinated chicken and cook for 4-5 mins on each side until cooked through.
To serve:

Divide the coconut rice between bowls and top with turmeric chicken. Finish with a spoon of curry mayo and cucumber salad.