Ingredients

For the chicken

  • 2x 380g packs free range chicken thigh fillets
  • 4 shallots
  • 4 garlic cloves
  • A thumb sized piece of ginger
  • Zest of one lime
  • 1 red chilli, de-seeded
  • A small bunch of living coriander leaves
  • 8 lemongrass sticks
  • 1 free range egg

For the pickled vegetables

  • 70g samphire
  • 100g radishes, thinly sliced
  • 150ml rice wine vinegar
  • 50g sugar
  • The juice of 2 limes
  • Half a red chilli, de-seeded and thinly sliced
  • ½ tbsp olive oil

To serve

  • Fresh living coriander leaves
  • 2 limes, cut into wedges

Method

  1. 1

    Warm the rice vinegar, sugar and salt in a small saucepan until everything has dissolved, then set aside to cool.

  2. 2

    Blanche the samphire for 1 minute in a small pan of boiling water, then transfer to a bowl of iced water for a few minutes to prevent it from cooking further.

    Drain, pat dry with kitchen paper and add to a bowl with the sliced radishes, carrots and chilli. Pour the pickling liquid over the vegetables, squeeze over the lime juice and leave to sit at room temperature for 30 minutes.

  3. 3

    Heat 1/2 tbsp oil in a small frying pan. Cook the shallots, garlic chilli and ginger for 6-8 minutes. Set aside and leave to cool.

  4. 4

    In a food processor, add the chicken thighs, coriander leaves, cooked shallots, chilli and ginger, plus a pinch of salt and pepper. Blitz to a course mince, then whizz in the egg. Divide the mixture into 8 portions.

  5. 5

    Heat the oven to 200°C/180°C fan)/gas mark 6. Bash the fat ends of the lemongrass sticks with a rolling pin, then shape an oval portion of meat around each flattened end (make sure that each stick sits in the centre of the chicken). Fry the skewers for 5 minutes on a hot griddle pan, then transfer to the oven to finish cooking for 20 minutes.

  6. 6

    Drain the pickled vegetables and serve with coriander leaves and lime wedges. 

Stuart Ovenden 

Nutritional Details

Each serving provides
  • Energy 900kj 215kcal 11%
  • Fat 6.4g 9%
  • Saturates 1.2g 6%
  • Sugars 2.3g 3%
  • Salt 0.93g 16%

% of the Reference Intakes

Typical values per 100g: Energy 670kj/160kcal

Each serving provides

30.0g carbohydrate 1.8g fibre 8.1g protein One of your 5 a day

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