Lime, Coriander and Shrimp Paste Chicken
If your midweek meal repertoire needs a new, flavour-packed chicken traybake, you've just found it. This easy Malaysian-style chicken is marinated in lime, honey coriander and shrimp paste for a midweek meal that covers all of the flavour bases.
Introduction
I started cooking Ainsley Harriott’s lime, coriander and fish sauce chicken at university and I think I love London’s Kiln restaurant’s slow-grilled chicken and soy because the flavour profile is quite similar! I’ve played around with these two dishes and added shrimp paste as a nod towards a classic Malaysian dish – shrimp paste chicken. This is just as wonderful eaten with mashed potato and salad as it is with rice.
Ingredients
| 1kg (2lb 4oz) | skinless and boneless chicken thighs |
| 5g (1⁄2oz) | bunch of fresh coriander (cilantro), roughly chopped, stems and all |
| 4 | bird’s eye chillies, finely sliced (optional) |
| For the seasoning: | |
|---|---|
| 3 tbsp | honey |
| 1⁄2 tsp | shrimp paste (or substitute with 1–2 tbsp fish sauce, to taste) |
| 1⁄2 tsp | table salt |
| 6 | garlic cloves, minced |
| 1 tsp | ground coriander |
| 1 tsp | finely ground black pepper |
| 60ml/¼ cup | lime juice |
| 1 tbsp | vegetable oil |
Method
Mix the seasoning ingredients in a small bowl.
Marinate the chicken in the seasoning mixture for 1 hour. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
Put the chicken pieces in a large roasting tin lined with foil. Sprinkle the fresh coriander over the top and roast for 20 minutes.
Sprinkle with the sliced chillies, if using, just before serving, or serve them on the side so that you can tailor the level of chilli heat to your liking.
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