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Grilled Chicken with Anchovy Salsa
Recipe by Rhiannon Anderson
This grilled chicken dish is topped with a fragrant and fresh anchovy salsa
- Steps
- Ingredients
Steps
- Prepare coals for hibachi, if using or preheat BBQ or grill pan.
- For the Coconut Broth, place chillies, garlic, ginger, lemongrass, coriander root, shallots and anchovies into a food processor and process to a paste.
- Place oil into a large saucepan over medium heat. Add paste and cook, stirring, until lightly caramelised and fragrant, about 5 minutes. Add chicken stock and coconut cream. Bring to a simmer then reduce heat to low and simmer for 30 minutes.
- Add palm sugar, lime juice and fish sauce. Pass through a fine sieve into a small saucepan. Cover with a lid and warm gently to serve.
- For the Anchovy Stuffed Chicken, place anchovies, garlic and coriander leaves onto a chopping board and chop together to form a smooth paste. Stuff under the skin of the chicken thighs and set aside until ready to cook.
- Place thighs, skin side down, and cook on the hibachi, BBQ or a grill pan, for 5 minutes until the skin is crispy then turn and cook until cooked through, about 5 minutes. Set aside and rest.
- For the Anchovy Salsa, place ingredients onto a chopping board and chop together to form a coarse paste.
- To serve, slice chicken thighs and place into bowls. Top with anchovy salsa and pour in hot coconut broth.
