INGREDIENTS
For the Chicken:
2.5cm ginger, peeled and grated
2 clover garlic, peeled and crushed
2 tbsp sweet chilli sauce
1 tsp hot chilli sauce
3 tbsp coriander leaves
1 tbsp mint leaves
2 tsp sesame oil
1 tbsp sunflower oil & 1 extra for cooking
4 organic chicken breasts, skin on
For the Mash:
675g home-made or shop bought mash
120ml coconut cream
2 hot red chillies, finely diced
1 tbsp Thai green curry paste
2 tsp fish sauce
2 tsp liquid honey
2 handfuls baby spinach leaves, washed
Recipe continues
METHOD
For the chicken, blend everything together in a mini food processor to make a paste. Carefully lift the skin of the chicken breast without disconnecting it completely from the flesh, to create a pocket. Spoon some of the coriander paste under the skin, and rub in well, reshape the skin. Leave to marinate, minimum 10 minutes, maximum overnight.
Heat the remaining olive oil in a heavy based frying pan, then cook the chicken breasts skin side down over a medium heat for 10 minutes, turn over and cook on the flesh side for 5 minutes.
While the chicken is cooking, combine all the ingredients for the mash except the spinach, season to taste, then heat over a low flame or in the microwave until piping hot, best use a non-stick frying pan if possible, fold in the spinach and continue to cook until it has wilted.
Place a pile of mash in the centre of four plates then top with the spicy chicken breast.