Ayam bakar turmeric and coconut grilled chicken

Ingredients

For 1 serving

• Skinless chicken thighs150 g
• Coconut milk30 ml
• Turmeric1 teaspoon
• Coriander seeds1 teaspoon
• Garlic1 clove
• Shallot15 g
• Tamari1 tablespoon
• Brown sugar1 teaspoon
• White rice60 g
• Green beans120 g
• Tomatoes80 g
• Saltto taste

Contains: soy,

In season: June – September

Method

1. Peel the garlic and shallot and blend with the coconut milk, turmeric, coriander seeds, tamari and brown sugar; keep back a spoonful for basting.
2. Pat the chicken thighs dry, turn them in the marinade and leave for 20 minutes.
3. Meanwhile rinse the rice and cook it in plenty of boiling salted water for the time on the packet, until tender; drain. Trim the green beans and boil for 6 minutes in salted water, until tender.
4. Heat a grill pan or griddle over medium heat and cook the chicken for 6 minutes per side, basting with the reserved marinade, until well caramelised and the juices run clear when pierced.
5. Wash the tomatoes and cut into wedges.
6. Serve the chicken with the rice, green beans and tomatoes.