serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Sizzling Suppers
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 4 chicken thigh fillets, skin-on
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 2 tsp Kashmiri chilli powder
- Salt and black pepper
- Lime wedges, to serve
For the salsa
- ½ cup desiccated coconut
- 2 tbsp boiling water
- 1 tsp paprika
- 2 limes, juiced
- 1 eschallot, finely chopped
- 1 mango, diced
- ¼ small bunch coriander, finely chopped
- Salt, to taste
Instructions
- In a large bowl, combine the chicken, ground spices with a generous pinch of salt and pepper. Toss well to combine, then place the chicken, skin-side down in a cold, large frying pan. Place a cooking weight on top of the chicken, then turn the pan on to low heat. Cook the chicken thighs slowly, until the skin is crisp and the chicken is cooked through. Meanwhile, prepare the salsa. In a small bowl, combine the coconut with the boiling water and allow to rehydrate until plump. In a medium bowl, combine the rehydrated coconut with the remaining ingredients and toss gently to combine.
- Once cooked, slice the crispy skin chicken and serve with the mango coconut salsa and lime wedges.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sizzling Suppers
