TAMARIND AND CHICKEN SKEWERS WITH GREEN MANGO SALAD

Tamarind paste adds a sweet-and-sour tang to these simple chicken skewers (it’s sold in jars and available from most larger supermarkets). You will also need six long wooden skewers – soak them before using, so they don’t burn on the griddle.

INGREDIENTS

SERVES: 6

750g skinless, boneless chicken thighs

5 tbsp tamarind paste

3 tbsp soy sauce

3 tbsp fish sauce

Juice of 1 lime

5 tbsp brown sugar

4cm piece of fresh ginger, finely grated

For the green mango salad

750g firm green (unripe) mangoes, peeled

1 shallot, thinly sliced

1–2 long red chillies, thinly sliced

1½ tsp light brown sugar

Juice of 1½ limes

1½ tbsp fish sauce

A large handful of coriander leaves, roughly chopped

To serve

Lime wedges

METHOD

1: Cut each chicken thigh into quarters. Place in a bowl along with the tamarind, soy sauce, fish sauce, lime juice, brown sugar and ginger. Mix well and leave to marinate for at least 20 minutes. Meanwhile, soak the wooden skewers in a tray of warm water.

2: For the salad, cut the mango flesh away from the stone, then slice it into julienne strips and place in a large bowl. Add all the remaining ingredients and toss together to combine.

3: Drain the skewers and thread the marinated chicken chunks on to them. Heat a large griddle over a medium heat. Cook the skewers on the griddle for about 5 minutes on each side, until charred and cooked through.

4: Pile the chicken skewers onto a large warmed plate and serve with lime wedges for squeezing over and the green mango salad alongside.

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INGREDIENTS

SERVES: 6

750g skinless, boneless chicken thighs

5 tbsp tamarind paste

3 tbsp soy sauce

3 tbsp fish sauce

Juice of 1 lime

5 tbsp brown sugar

4cm piece of fresh ginger, finely grated

For the green mango salad

750g firm green (unripe) mangoes, peeled

1 shallot, thinly sliced

1–2 long red chillies, thinly sliced

1½ tsp light brown sugar

Juice of 1½ limes

1½ tbsp fish sauce

A large handful of coriander leaves, roughly chopped

To serve

Lime wedges

METHOD

2: For the salad, cut the mango flesh away from the stone, then slice it into julienne strips and place in a large bowl. Add all the remaining ingredients and toss together to combine.

4: Pile the chicken skewers onto a large warmed plate and serve with lime wedges for squeezing over and the green mango salad alongside.

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TAMARIND AND CHICKEN SKEWERS WITH GREEN MANGO SALAD

TOM KERRIDGE’S FRESH START (2018)

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TAMARIND AND CHICKEN SKEWERS WITH GREEN MANGO SALAD

TOM KERRIDGE’S FRESH START (2018)

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