One of my favourite chefs is Bill Granger, this recipe is inspired by one of his tasty dishes. I love his summery, fresh and elegant dishes which are simple to cook and yet so flavoursome. One of these days I must go to one of his restaurants!
Bill Grangers Spicy Chicken Thighs with Cucumber and Cashew Salad – Taken from his Book ‘Everyday’.
- 3tbsp Fish Sauce
- Freshly Ground Black Pepper
- 3 Garlic Cloves, crushed
- 2 Large Red Chillies, finely minced
- 2tsp Sugar
- 8 Boneless Skinless Chicken Thighs
- 2tbsp Vegetable Oil
Cucumber and Cashew Salad
- 3tbsp Lime Juice
- 3tbsp Caster (superfine) Sugar
- 200g Vermicelli Noodles
- 2 Cucumbers, halved and thinly sliced
- Small Handful Fresh Mint Leaves
- 4 Spring Onions, thinly sliced
- 2 tbsp Cashew Nuts, crushed
Whisk the fish sauce, pepper, garlic, chillies and sugar in a bowl. Put the chicken in a separate bowl and pour over half the marinade. Cover with plastic wrap and refrigerate for 20mins (keep the rest of the marinade on one side).
Heat the onion a large frying pan over a medium-high heat. Add the chicken, in two batches and cook for 3mins on each side or until cooked through. (Sometimes I put another frying pan on top of the chicken and weigh it down with a couple of tins to make the chicken really crispy.)
While the chicken is cooking, add the lime juice and sugar to the marinade that you set aside. Stir until the sugar has dissolved to make a dressing.
Pour boiling water over the vermicelli and leave for a minute or so until soft. Drain under cold water, place in a large bowl and add the cucumber, mint, spring onions and cashews. Add the dressing, toss well and serve with the sliced chicken.
Here’s my take on it…….
- 2 Chicken Breast fillets
- 2tsp Fresh Chives, chopped finely
- 2tsp Fresh Thyme, chopped finely
- 2 Garlic Cloves, chopped finely
- Knob of Butter and a little Olive Oil
- 100g Fine Egg Noodles
- Half a Cucumber, finely diced
- Half a Red Pepper, finely diced
- 1 Shallot, finely diced
- 2tbsp Sweet Chilli Sauce
- 2tbsp Cashew Nuts
Heat a frying pan with butter and a little olive oil. Add the seasoned chicken breasts and cook on each side for a few minutes and keep turning it to get colour. Add the herbs and garlic to the pan and finish cooking.
For the noodles, put the dried noodles into a bowl and add boiling water and leave to cook, mixing occasionally with a fork to ensure they are separated.
For the salad/dressing chop the pepper, shallot and cucumber into a smallish dice and add the sweet chilli sauce. Mix thoroughly with the cooked noodles to ensure they are evenly coated with the sauce.
Slice the cooked chicken breast and serve with the hot noodle salad. Finish by adding the ground cashew nuts. Yummy!