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chicken thigh green onions garlic red chile fresh coriander sugar fish sauce lime juice chickpeas egg tomatoes green onions lime juice fresh coriander olive oil
Viewed: 50 - Published at: 9 years agoIngredients
- 660 g chicken thigh fillets, halved
- 8 green onions, chopped coarsely
- 2 teaspoons bottled crushed garlic
- 1 teaspoon bottled chopped red chile
- 14 cup loosely packed fresh coriander
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 14 cup lime juice
- 2 (300 g) cans chickpeas, rinsed, drained
- 1 medium egg tomatoes, chopped coarsely
- 2 green onions, chopped finely
- 2 tablespoons lime juice
- 1 cup chopped fresh coriander
- 1 tablespoon olive oil
Method
- Make coriander chili sauce by blending or processing the 8 green onions, garlic, chili, 1/4 cup coriander and sugar until finely chopped.
- Add fish sauce and lime juice, blend well until combined.
- Make chickpea salad, by combining remaining ingredients (except chicken) in large bowl, toss to combine.
- Cook chicken, in batches on heated oiled grill plate, (or grill or barbecue) until almost cooked through.
- Brush about two-thirds of the coriander chili sauce all over the chicken, cook further 5 minutes or until chicken is cooked through.
- Serve with chickpea salad.
