Coriander, Peanut and Avocado Salsa with Chicken
INGREDIENTS
4 small chicken breasts, skinned
1 garlic clove, sliced thinly
1 tablespoon fish sauce
2 small red chillies, finely chopped
1 tablespoon peanut oil
100g unsalted peanuts, coarsely chopped
Handful of coriander leaves, coarsely chopped
1 avocado, diced finely
red onion, very finely diced
juice of 1 juicy lime
METHOD
Slice chicken breasts in half horizontally and place in a large bowl with garlic, half of the fish sauce, half of the chilli and the oil; leave to marinade for as long as possible.
Roast peanuts on a baking tray in an oven pre-heated to 180C (160C fan-forced) for 7 minutes or until they are golden brown and fragrant; cool for 5 minutes before chopping finely.
Combine chopped peanuts, coriander, avocado, onion, lime juice, remaining chilli and remaining fish sauce in a medium bowl.
Place a large frying pan over a medium heat and cook chicken pieces until golden brown on both sides and just cooked through.
Serve 2 pieces of chicken with peanut and coriander salsa with steamed sliced potatoes or jasmine rice.
