Grilled Sambal Chicken with Pineapple & Coconut Rice
600g Waitoa Free Range Chicken Thighs
100mls coconut milk
2 tbsp sambal oelek
1 tbsp lime juice
2 tsp caster sugar
1 tsp fish sauce
2 cups basmati rice
500mls coconut milk (plus 1 cup water)
1 tsp salt
Cucumber and Avocado Salad
2 tbsp olive oil
1 tbsp rice wine vinegar
1 clove garlic, minced
pinch of table salt
4 baby cucumbers or 1/2 large cucumber, cut into chunks
1 avocado, cut into chunks
10 mint leaves
1/2 pineapple, cut into 4 slices, skin removed
1/4 cup desiccated coconut
1 lime, zest and 1 teaspoon juice
1 small green chilli, finely chopped
1 small shallot, very finely chopped
1/4 tsp salt
1 lime, cut into wedges
In a bowl, combine coconut milk, sambal, lime juice, caster sugar and fish sauce. Coat the chicken in marinade, cover and chill for 4 hours.
Place rice, coconut milk, 250mls of water and salt in a large pot and bring to the boil. Cover, reduce the heat to low and cook for 10 minutes. Remove from heat and set aside for 10 minutes with the lid on. Alternatively, cook in a rice cooker.
Bring barbecue to a medium to high heat. Grill the chicken for 4 minutes on each side with the lid down, or grill until cooked through. Set aside to rest for 5 minutes.
Grill pineapple for 2-3 minutes on each side until golden. Cut into chunks.
In a small container, combine olive oil, rice wine vinegar, garlic and salt. Place the lid on top and shake until the dressing has emulsified.
Place the salad ingredients in a large bowl. Add the dressing and toss to combine.