Roasted Cashew Nut, Coconut & Chilli Sambal Chicken

Take your taste buds on a journey with this deliciously fragrant South-East Asian dish delivering a rich depth of flavours sure to excite even the most well-travelled foodie.

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Brought to you by Dish

• 8 x Rangitikei free-range boneless, skin-off chicken thighs
• 1 stalk lemongrass, bruised with a rolling pin
• 1 lime, halved
• fresh coriander and Thai basil to garnish

Base

• 1/3 cup coconut cream
• 2 tablespoons sambal olek
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 red onion, thinly sliced
• 2 cloves garlic, crushed
• 3 double makrut lime leaves
• ¼ cup roughly chopped roasted cashew nuts, plus extra to garnish
• 1 teaspoon sea salt
• ground pepper

Equipment: 28cm ovenproof frying pan or baking dish.

Preheat the oven to 180°C regular bake.

Combine all the base ingredients in a large bowl. Add the chicken and turn to coat. Tip into the frying pan and fold the thighs to make plump parcels, spooning some of the base ingredients over the top along with a grind of pepper. Nestle in the lemongrass and the lime halves.

Bake for about 40 minutes, basting occasionally, or until the chicken is fully cooked. Top with coriander and Thai basil and serve with the extra cashew nuts