Lilydale, Free range chicken.

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Chilli and Lime Leaf Spiced Lilydale Chicken with Young Coconut Salad 0 4 15 min 30 min Rating:

Ingredients
  • 1 tray Lilydale Chicken Thigh Fillets
  • 1 chopped red Chilli (seeds removed) or 1 tsp Chilli Paste
  • 2 finely sliced Kaffir Lime leaves
  • Sea sale to taste
  • 30mls (2 Tbsp) Olive Oil
  • 1 Fresh Young Drining Coconut
  • 1/2 bunch Mint (picked and roughly chopped)
  • 1/2 bunch Vietnamese Mint (picked and roughly chopped) 
  • 1/2 bunch Coriander (picked and roughly chopped)
  • 1 cup chicken stock
  • 10 gr (2 Tbbsp) chopped Chives
  • Little extra Olive Oil
  • 1 Fresh Lime cut in half

Method
1 Place the chicken thighs in a bowl and add a splash (about half tbsp) of Olive Oil and toss to coat. Add the chopped Chilli (or Chilli paste), sea salt and the finely sliced Lime leaves, cover and place in fridge to marinate around 15-30 minutes.
2 Meanwhile remove the liquid from the coconut, by chopping the top off and drink or discard the liquid. Scoop out all the flesh of the coconut into small pieces using a dessert spoon and place in a bowl.
3 Add Vietnamese mint, coriander, mint and chives and toss to combine, leave aside till ready to serve.
4 Heat the remaining Olive oil in a pan, place the marinated chicken thighs and cook on both sides till nicely browned, place in a pre-heated oven (160ºC fan forced or 180ºC normal oven) and roast for 10 minutes, remove from oven and then let the chicken rest a few minutes before serving.
5 Then sprinkle the coconut flesh with juice of half the lime and a little extra Olive oil and spoon some of the Coconut salad onto a plate or platter.
6 Slice the cooked chicken thighs and arrange on top of the coconut salad and serve with some lime wedges on side.

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