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Spicy chicken thighs with cucumber and cashew salad Spicy chicken thighs with cucumber and cashew salad

Saturday, May 17, 14, 10:42:00, 5 Yaers Ago Via In Chicken

Rated 4.20 stars based on 5 reviews
Hits: 85

Ingredients

For the spicy chicken thighs

  • 3 tbsp fish sauce

  • freshly ground black pepper, to taste

  • 3 garlic cloves, peeled, crushed

  • 2 large red chillies, finely chopped

  • 2 tsp sugar

  • 8 chicken thighs, bone and skin removed

  • 2 tbsp vegetable oil

For the cucumber and cashew salad

  • 3 tbsp lime juice

  • 3 tbsp caster sugar

  • 200g/7oz vermicelli rice noodles

  • 2 cucumbers, halved and thinly sliced

  • small handful fresh mint leaves

  • 4 spring onions, sliced finely

  • 2 tbsp cashews, crushed

 

  • Min
  • Medium
4 Servings
  • 85 Hits
Chicken
  • May 17, 2014

Directions

  • For the spicy chicken thighs, whisk the fish sauce, pepper, garlic, chillies and sugar together in a bowl.

  • In a separate bowl, pour half the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.

  • For cucumber and cashew salad, make a dressing by adding the lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.

  • In a heat-proof bowl, cover the vermicelli with boiling water and leave for a minute or so until the noodles have softened.

  • Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the cucumber, mint, spring onions, cashews and the dressing until well combined.

  • Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil in a large frying pan over medium-high heat for 3-4 minutes on each side, or until cooked through. (You may have to do this in batches.)

  • To serve, divide the cucumber and cashew salad among four plates, slice the chicken and place alongside.

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