Fragrant Lemongrass Chicken with Chilli and Pineapple Salsa


Fragrant Lemongrass Chicken with Chilli and Pineapple Salsa
Servings: 4


5 chicken thighs (about 600g), skinned, boned and diced
2 cloves garlic
2 tablespoons graed fresh ginger
juice of 1 lemon
2 stalks lemongrass, finely chopped
1 large red chilli, deseeded and finely chopped
1 medium-sized onion, sliced
2 tablespoons light cooking oil
1/4 cup grated palm sugar, or tablespoons brown sugar
1/2 cup water
salt and pepper to season

1 cup cubed fresh pineapple
2 kaffir lime leaves, very thinly sliced
1 red chilli, deseed and very thinly sliced
splash of rice wine vinegar

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100052


This is a great standby for a quick meal - it's possible to be eating this meal within 30 minutes of thinking about it.  Now that's fast!


To prepare the chicken, put the chicken, garlic, ginger lemon juice, lemongrass, chilli and onion in a bowl and stir to combine, ensuring the chicken is well coated. Cover and set aside to marinate for at least 15 minutes.

Heat the oil in a heavy-based frying pan until amost smoking.  Add the chicken, cook for 3-4 minutes until it is golden on one side.  Add the palm sugar, reduce the heat and cook for 1-2 minutes to allow the sugar to caramelise - you may need to stir to loosen the chicken from the pan.

Add the water, salt and pepper and cook for a further 7-10 minutes on a slow simmer.

Meanwhile, place all the salsa ingredients in a small bowl and stir to combine.

Serve the chicken with salsa and a side of sticky or long-grain rice.



Side Dishes
Braised Dishes

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