Kitty Coles’ Recipe for Slow-Roast Thai Citrus Chicken with Cucumber and Peanut Salad

theguardian.com

MaggieH

subheading: For the chicken:

2 lemongrass stalks, roughly chopped

3cm piece root ginger, peeled and roughly chopped

A large handful of fresh coriander, roughly chopped

Juice of ½ an orange (other half for the dressing)

Juice of 1 lime

4 garlic cloves, peeled

½ tbsp fish sauce

2 tbsp light soy sauce

1 tsp white pepper

1 tbsp caster sugar

4 tbsp neutral oil

4 chicken legs or 8 thighs

5 banana shallots, peeled and halved lengthways

Salt

subheading: For the cucumber salad:

Zest and juice of 2 limes

2 fresh makrut lime leaves, very finely chopped

1 tbsp fish sauce

1 red chilli, deseeded and finely chopped

A pinch of salt

1 cucumber, julienned or thinly sliced

A small handful of coriander, leaves pickles and stalks finely chopped

A small handful of thai basil, leaves picked (or mint leaves if you cant find)

50g roasted peanuts, finely chopped, plus more to serve

subheading: To serve:

200g jasmine rice

Directions at theguardian.com

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