Name: Turmeric chicken with cucumber salad
Yield: 4 - 6
Ingredients: 6 garlic cloves; 2 cm piece turmeric, finely chopped, or 1 tsp dried ground turmeric; 2 tsp whole black peppercorns; 1 lemongrass stalk (white part only), finely chopped; 1 cup (loosely packed) coriander, coarsely chopped, plus extra to serve; 1½ tbsp fish sauce; 1 tbsp brown sugar or palm sugar; 1 tbsp oyster sauce; 6 chicken thighs, bone in, skin on (about 180gm each); 2 tbsp vegetable oil; Lime wedges, to serve; Cucumber and herb salad; 2 tbsp lime juice; 5 gm ginger, finely chopped (1cm piece); 1 garlic clove, finely chopped; 2 tsp caster sugar; 2 tsp olive oil; 2 Lebanese cucumbers, halved lengthways, seeds removed, thickly sliced; 1 golden shallot, thinly sliced; 1 long red chilli, thinly sliced; ½ cup (loosely packed) mint; ½ cup (loosely packed) coriander

For maximum flavour cook the chicken on the barbecue – coal or wood will give the best result.

Ingredients

6 garlic cloves

2 cm piece turmeric, finely chopped, or 1 tsp dried ground turmeric

2 tsp whole black peppercorns

1 lemongrass stalk (white part only), finely chopped

1 cup (loosely packed) coriander, coarsely chopped, plus extra to serve

1½ tbsp fish sauce

1 tbsp brown sugar or palm sugar

1 tbsp oyster sauce

6 chicken thighs, bone in, skin on (about 180gm each)

2 tbsp vegetable oil

Lime wedges, to serve

Cucumber and herb salad

2 tbsp lime juice

5 gm ginger, finely chopped (1cm piece)

1 garlic clove, finely chopped

2 tsp caster sugar

2 tsp olive oil

2 Lebanese cucumbers, halved lengthways, seeds removed, thickly sliced

1 golden shallot, thinly sliced

1 long red chilli, thinly sliced

½ cup (loosely packed) mint

½ cup (loosely packed) coriander

Method

1.Process garlic, turmeric, peppercorns and lemongrass in a food processor with ½ tsp sea salt flakes to a coarse paste. Add coriander, fish sauce, sugar and oyster sauce, and process to combine. Place in a bowl with chicken thighs and turn to coat well.

2.Heat a barbecue or char-grill pan to medium-high heat. Drizzle chicken with oil and grill until browned and cooked through (8-10 minutes).

3.Meanwhile, for cucumber and herb salad, combine lime juice, ginger, garlic, sugar and olive oil in a bowl and season to taste. Add cucumber, shallot and chilli, and toss to combine. Just before serving, add herbs, toss to combine and serve with chicken.

Styling by Alice Storey

Styling by Emma Knowles