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Grilled Pepper Chicken with Spiced Peanut Sauce



  • 8 Chicken thighs (skinned if preferred)
  • 2 tablespoons peanut or vegetable oil
  • 2-3 Garlic cloves, crushed
  • 1 tablespoons thai fish sauce or light soy sauce
  • 1 tablespoon very finely chopped fresh coriander (optional)
  • 1 teaspoon salt 1 tablespoon coarsely ground white pepper
  • 275 g (10 oz) chinese cabbage, coarsely chopped
  • 2 teaspoons finely grated fresh ginger]
  • Spiced Peanut Sauce


Using a fork, prick the skin of the chicken all over, to allow the flavours to penetrate. Brush with a little of the oil.Grind together the garlic, fish sauce or soy sauce, coriander, salt and pepper to form a paste. Spread over the chicken and set aside for at least 1 hour.

Heat the grill to moderate and cook the chicken, turning frequently, until golden brown and cooked through, about 25 minutes.

Meanwhile, heat 1 tablespoon of the oil in a wok or large frying pan and stir-fry the cabbage with the ginger for about 5 minutes, then cover and cook gently until it is tender. Season to taste with salt and pepper. Serve the cabbage on a large platter or individual plates. Place the chicken on the cabbage and spoon the peanut sauce over.


Serves 4

Recipe from:

Jacki Passmore. 1996. The Master Chefs / Weidenfeld & Nicholson, London.

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