The Australian Women\'s Weekly - June 2018

174 The Australian Women’s Weekly | JUNE 2018

Family meals

Double batch Thai
marinated chicken
SERVES 4 PREP AND COOK TIME 25 MINUTES
(+ MARINATING AND RESTING TIME)

16 small (2kg) chicken thigh fillets
1 bunch (70g) coriander
¼ cup (60ml) fish sauce
¼ cup (60ml) light soy sauce
5cm piece ginger, peeled, chopped finely
4-6 cloves garlic, chopped
3 small red chillies, seeded, chopped
¼ cup (55g) brown sugar
peanut or vegetable oil, for cooking
steamed jasmine rice, steamed green
vegetables and lime wedges, to serve

1 Place chicken on a board and gently
pound with a meat mallet until about
7mm thick.
2 Wash coriander well; drain. Scrape
roots clean; chop roots and stems.
Reserve leaves for another use. In a
large bowl, combine the coriander

roots and stems, sauces, ginger, garlic,

chilli and sugar; season with ground

black pepper. Add chicken to the bowl;

turn to coat in marinade. Divide the

chicken quantity in half and package

into a large resealable bag or freezer

container, interleaving with freezer

wrap. Freeze. Marinate the remaining

chicken for at least 1 hour but preferably

overnight for best flavour.

3 Heat a barbecue grill (or grill pan or

frying pan) over medium-high heat. Pour

a little oil on a plate and rub the chicken

in it on both sides. Barbecue chicken for

3-4 minutes, without moving, for great

char-grill marks. Turn chicken over;

barbecue for a further 3-4 minutes

or until chicken is cooked through.

Transfer chicken to a plate; cover

loosely with foil and rest for 5 minutes.

4 Serve chicken with rice, vegetables

and lime wedges, if desired.

Chicken suitable to freeze at the end

of Step 2. Not suitable to microwave.

Cape Malay chicken curry

SERVES 4 PREP AND COOK TIME 1 HOUR

2 tablespoons fennel seeds

1 tablespoon cumin seeds

2 tablespoons coriander seeds

1 teaspoon fenugreek seeds

4 cardamom pods

1 cinnamon stick, broken

1 tablespoon ground turmeric

3 cloves garlic, peeled

2 large (400g) brown onions,

peeled, halved

5cm piece ginger, peeled, sliced

2 tablespoons extra virgin olive oil

4 (1.6kg) chicken Marylands, cut into

thigh pieces and drumsticks

½ cup (100g) Turkish apricots

400g can crushed tomatoes

270ml can coconut milk

1 tablespoon brown sugar

2 teaspoons salt

1 In a large, heavy-based enamel casserole

or saucepan over medium heat, toast the

whole spices until they are just starting

to smoke and are fragrant. Transfer

to the bowl of a spice blender or mini

food processor with the turmeric; blitz

to a powder. Transfer to a bowl.

2 Place garlic, onion and ginger in

the bowl of the food processor and

process until fine.

3 Increase heat to medium-high in

same pan; add oil and chicken pieces,

skin-side down. Cook until browned

all over. It does not need to be cooked

through at this stage. Transfer to a

bowl. Add the onion mixture and

apricots; cook, stirring, until soft and

fragrant. Add the spice blend and stir

for 1 minute or until well combined.

Return the chicken to the pan along

with any juices that have accumulated

in the bowl and 1 cup of water

4 Add the tomatoes, coconut milk,

sugar and salt. Bring to the boil; simmer

for 30 minutes or until the chicken is

cooked through. Stir regularly to ensure

the sauce does not catch and burn on

the base of the pan. Season to taste.

5 Serve curry with steamed rice or roti.

Suitable to freeze. Not suitable to

microwave, except to reheat.

JULIE’S

TIP

Thaw chicken in the

refrigerator overnight

before cooking.

Chicken can also be

bagged individually

beforefreezing.f

Double batch Thai

marinated chicken