Monday, October 20, 2014

Recipe: Char-grilled Chicken Thighs, with Cox Apple and Carrot Salad, and Turmeric Rice

I was inspired to make this dish by visiting the Apple Day celebration market at Green Park Station in Bath this weekend. It's part of this event going on all around my town, called "The Great Bath Feast"- which in fact I was involved in at Hall and Woodhouse, arranging an ale tasting pairing foods like cheesecake, cheddar and pork pies with different beers. There were lots of apple themed fun things going on, nice stalls and information on different varieties- I decided on cox apples for my salad because they are crisp, sweet but still tangy. The chicken and salad work very well as barbecue recipes- although somehow I think it will be a fair few months before we are outside heating up the barbies again!!

Char-grilled Chicken Thighs, with Cox Apple and Carrot Salad, and Turmeric rice

4 or 5 skinless chicken thighs (depending on size)
50g 0% fat Greek style natural yoghurt
30g Pataks Korma Curry Paste
15g ginger paste
5 garlic cloves, finely chopped
Salt and pepper

4 carrots, peeled and grated
2 cox apples, cored and finely diced
15g ginger paste
35g fresh coriander, finely chopped
50g House of Chilli’s Sweet pepper and chilli chutney (or use your favourite tomato/ chilli chutney)
25ml cider vinegar
Salt and pepper to taste

160g long grain rice
½ tsp turmeric
3 bay leaves

1. Marinade the chicken thighs in the yoghurt, curry paste, ginger, garlic and salt and pepper in the fridge for at least 20 minutes (the longer you leave it, the better it is!). Preheat the oven to 200C.
2. Mix together all the salad ingredients and set aside. Meanwhile, put a griddle pan on a high heat. Grill the marinated chicken thighs for 5 minutes each side, and then put in the oven for 10 minutes to ensure they are cooked the whole way through.
3. Meanwhile, bring a pan of salted water to the boil, add the turmeric, bay leaves and rice and cook according to the packet instructions. 

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