Grilled Cashew Nut Chicken -

Grilled Cashew Nut Chicken

This dish comes from the beautiful Indonesian island of Bali, where nuts are widely used as a base for sauces and marinades. Serve it with a green salad and a hot chilli dipping sauce.

Ingredients

4 chicken legs
Radishes, sliced, to garnish
½ cucumber, sliced, to garnish
Chinese leaves, to serve

FOR THE MARINADE

50g/2oz raw cashew or macadamia nuts
2 shallots, or 1 small onion, finely chopped
2 garlic cloves, crushed
2 small red chillies, chopped
5cm/2in piece lemon grass
15ml/1 tbsp tamarind sauce
30ml/2 tbsp dark soy sauce
15ml/1 tbsp Thai fish sauce
10ml/2 tsp sugar
2.5ml/½ tsp salt
15ml/1 tbsp rice or white wine vinegar

Details

Serves: 4

Method

1. Using a sharp kitchen knife, slash the chicken legs several times through to the bone. Chop off the knuckle end and discard.

2. To make the marinade, place the cashew or macadamia nuts in a food processor or pestle and mortar and grind until fine.

3. Add the chopped shallots or onion, garlic, chillies and lemon grass and blend. Add the remaining marinade ingredients and blend again.

4. Spread the marinade over the chicken and leave for up to 8 hours in the fridge. Cook the chicken on a medium barbecue for 25 minutes, basting and turning occasionally. Garnish with radishes and cucumber and serve on a bed of Chinese leaves.

Related food category:

• Chicken and Poultry