Thai Marinated Chicken with Chilli Tomato Jam

Serves 4

I have adapted this from a recipe found in the CSIRO's Total Well Being Fast and Fresh Recipes. Best to plan ahead for this dish. The chicken needs to be marinated, preferably overnight, and the tomato jam can be made in advance too. But all you will need to do the next day is put the chicken in the oven and make a quick salad. Vibrant colours and flavours in this one. Turn the chilli up or down to your taste.  

What's in it?

1 1/2 tsp ground turmeric
2 stalks lemongrass, roughly chopped
3 cloves garlic, peeled
2tbs fish suace
2 small red chillies, roughly chopped
175mL reduced-fat coconut-flavoured evaporated milk
1kg skinless chicken thigh cutlets and lovely legs, trimmed of all visible fat

TOMATO JAM
4 ripe tomatoes, halved
1/2 red capsicum, seeded and quartered
1 long chilli, roughly chopped
2tbs fish sauce
1tbs castar sugar

How do I make it?

1. To make the marinade, place turmeric, lemongrass, garlic, fish sauce and chillies in mixing bowl and process to a coarse paste for 5sec / speed 5.  Add evaporated milk and process a further 20sec / speed 7.  Transfer marinade to a bowl, add the chicken pieces and toss to coast.  Cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight to allow the flavour of the marinade to fully infuse the chicken. 

2. Prehat the oven to 180°C and spray a large baking dish with olive oil.  Drain the chicken pieces, then place in dish in a single layer.  Roast for approximately 30 to 45 minutes or until cooked through and golden. Actual cooking time will vary depending upon the size of the chicken pieces used.  

3. While chicken is cooking, make tomato jam.  Place tomatoes, capsicum and chilli in mixing bowl and chop 5sec / speed 5.  Add fish sauce and sugar and cook 25min / varoma / speed 1 with MC removed and steamer basket on top.  

4. Serve the chicken pieces with a spoonful of tomato jam on the side and a fresh green salad. 

8 ProPoints per serve