Chicken with coriander - Kyckling med koriander

CHICKEN WITH CORIANDER
Kyckling med koriander

Chili, coriander and coconut set the Thai flavours for this chicken stew. Serve with rice sprinkled with flaked coconut.

4 servings

4 chicken thighs with the thigh

fillet on, skinless, approx 2 lbs
1 tablespoon peanut oil
2 garlic cloves
1 teaspoon sambal oelek
6 tablespoons chicken bouillon
1 oz shredded spinach
1 ¾ oz Chinese lettuce or endives
1 tablespoon corn flour or wheat flour
6 tablespoons coconut milk
1 tablespoon chopped fresh coriander
plus some whole sprigs for decoration
salt

Split the thighs from the thigh fillet. Heat up the oil in a frying pan and brown the chicken on all sides for about 5 minutes. Put it on a plate and keep warm.

Peel the garlic cloves and crush them into the pan. Add sambal oelek and sautée while stirring for about 30 seconds. Stir in the bouillon and add the chicken. Bring to a boil, cover and simmer on low heat for about 20 minutes or until the juice from the chicken is clear and transparent. Turn the chicken occasionally.

Transfer the chicken to a serving plate with a perforated ladle. Cover the meat with aluminum foil. Add spinach and the Chinese lettuce or endives in the pan, cover and simmer for about 3 minutes or until the lettuce leaves are tender.

Blend flour and coconut milk well together and add this to the pan. Bring to a boil while stirring and simmer for about 2 minutes until it thickens. Add chopped coriander and flavour to taste with salt. Pour the sauce over the chicken and decorate with coriander sprigs.

Enjoy!

Bella