Another summer recipe which is tasty but not heavy.
Ingredients for 2:
300 gr Chicken Upper Thigh deboned (you may use breast with skin as well)
1 tbsp chopped ginger
1 tbsp Sesame Oil
1 small apple
1 small bunch of Mint
1 small bunch of coriander
1 spring onion
2 tbsp fish sauce
1 tsp sugar (brown)
1 bag of salad mix (I used the baby salad mix)
Heat the oven at 200° C.
First of all mix half of the ginger, shallots, chili in a blender until you get a nice paste.
Put it in a pan with the sesame oil and heat it for 1-2 minutes until the flavours come out.
Take the chicken pieces and lift the skin from one corner so that you have pouches.
Put the spices mix in the pouches and lay them on a small oven tray.
Salt and pepper the skin.
Put them in the oven for 25 minutes until the skin gets crispy.
In the meanwhile put the salad in a bowl. Add the peeled the mango that you cut it in thin stripes. I grated the apple in thin stripes, add them as well.
Now add the mint leaves, spring onion finely chopped and half of the coriander leaves.
Put the other half of coriander in a small bowl with the juice of the lime, sugar, half of the ginger and the fish sauce. Mix it well and keep aside.
After the chicken has rested a bit out of the oven, cut it in stripes. Add it to the dressing bowl you kept aside so that the flavours can mix well.
Add to the salad bowl and mix well again.
You are ready!