We’re determined to cram in as many salads as we can before it turns properly autumnal. Chicken thighs are the way forward for flavour and moisture – breasts have their purposes but they dry out terribly so get thighs for this dish. Nice fresh flavours.
Spicy Chicken Thighs with Cucumber and Cashew Salad – to serve 4
- 3 tbsp fish sauce
- 3 garlic cloves, crushed
- 2 large red chillies, finely chopped
- 2 tsp sugar
- 8 bonesless skinless chicken thighs
- 2 tbsp vegetable oil
- 3 tbsp lime juice
- 3 tbsp caster sugar
- 200g vermicelli noodles
- 2 cucumbers, halved and thinly sliced
- small handful fresh mint leaves
- 4 scallions, thinly sliced
- 2 tbsp cashew nuts, crushed
Heat the oil in a large frying pan over medium-high heat. Add the chicken, in two batches, and cook for about 3 minutes on each side, or until cooked through.
While the chicken cooks, add the lime juice and sugar to the remaining marinade. Stir until the sugar dissolves to make a dressing.
Pour boiling water over the vermicelli and leave for a minute or two until soft. Drain under cold water, put in a large bowl and add the cucumber, mint, scallions and cashews. Add the dressing, toss well and serve with the chicken.
(Original recipe from ‘Bill Granger Every Day’ published by Murdoch Books, 2006)