Following on from my Beef Biryani recipe last week, this is again from Tom Kerridge’s Fresh Start: How to cook amazing food at home.

Ingredients

750g skinless, boneless chicken thighs
5 tbsp. tamarind paste
3 tbsp. soy sauce
3 tbsp. fish sauce
Juice of 1 lime
5 tbsp. brown sugar
4cm piece of fresh ginger, finely grated

For the green mango salad:
750g firm green (unripe) mangoes, peeled
1 shallot, thinly sliced
1-2 long red chillies, thinly sliced
1 1/2 tsp light brown sugar
Juice of 1 lime
1 tbsp. fish sauce
A large handful of coriander leaves: roughly chopped

How did I get on?

The first thing was to cut each of the thighs into quarters and place in a bowl along with the tamarind, soy sauce, fish sauce, lime juice, brown sugar and ginger. (Again I cheated with the ginger and used ginger paste). I mixed it with the chicken and left to marinate in a bowl. It says to marinate for 20 minutes, but I took the dog for a walk whilst it marinated and so it was in for about an hour.

When I got back from the walk, I made the mango salad:

after cutting the mango flesh away from the stone, I sliced it into strips, put in a bowl, added the shallot, chillies (I used one), brown sugar, juice of a lime and fish sauce – I didn’t add much fish sauce as I’m not a huge fan of the taste. Then I added the coriander, which gave the salad a wonderful boost of flavour.

I then retrieved the chicken pieces out of the marinade and threaded the chunks onto a skewer.

 

Tom’s recipe says to griddle them over a medium heat, but we don’t possess one, so instead we put them in the oven. I know you don’t get the charring in the oven, but we didn’t have a choice.

They were in the oven for about 25 minutes at 180 degrees.

 

Once out of the oven, plate them on a warm dish, serve with lime wedges for squeezing over and the mango salad alongside.

 

 

 

 

Thoughts

A very simple dish to make and there’s not a huge list of ingredients. The mango salad was delicious, it tasted very refreshing and a nice change from our normal green salad that usually accompanies something like this. I think it would be a great addition to a barbecue and we are definitely going to do this when the sun decides to shine and we can dust off the barbecue. This recipe serves six, but we didn’t use as much chicken as was listed, but we polished off what we did have.

A definite firm favourite in our household!