Balinese Lemongrass Chicken with Zesty Sambal Matah
Transport your taste buds to the heart of Indonesia with this vibrant and aromatic dish. It features tender golden-spiced chicken topped with a fresh, raw lemongrass and chili salsa that provides a spectacular crunch and citrusy finish.
Ingredients
- Chicken thighs, skinless and boneless600 g
- Ground turmeric1 tsp
- Fresh ginger, grated1 tbsp
- Garlic cloves, minced3 stk
- Lemongrass stalks, white part only, finely minced3 stk
- Shallots, thinly sliced4 stk
- Red bird's eye chilies, finely chopped2 stk
- Lime, juiced1 stk
- Coconut oil3 tbsp
- Jasmine rice300 g
- Fresh cilantro for garnish1 handful
Instructions
In a bowl, toss the chicken thighs with turmeric, grated ginger, half the minced garlic, salt, and a tablespoon of coconut oil. Let it sit while you prepare the rest.
Rinse the jasmine rice and cook according to package instructions until fluffy.
In a heat-proof bowl, combine the minced lemongrass, sliced shallots, chopped chilies, remaining garlic, and lime juice. Heat 1-2 tablespoons of coconut oil until shimmering, then pour it over the aromatics. Mix well and season with salt.
Heat a large pan over medium-high heat. Sear the chicken thighs for 5-6 minutes per side until golden brown and cooked through.
Slice the chicken into strips and serve over a bed of jasmine rice. Generously spoon the fresh Sambal Matah over the chicken and garnish with fresh cilantro.
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