Amanda Laird: Crispy skinned chicken salad with coconut and mango

By Amanda Laird

Serves 4

700g chicken thighs, boned but with the skin on
Salt and freshly ground black pepper
Oil for the barbecue
1 drinking coconut
1 mango
1 large bunch of spinach
Juice of 1 lemon
1 tsp sesame oil
2 tsp grapeseed or vegetable oil

Heat the grill. Lightly oil the chicken and the grill.

Place the chicken (skin side down) and leave for 10 minutes to get nice and crispy then turn. Season and continue to cook for another 10 minutes or until the chicken is thoroughly cooked.

Drain the water from the coconut and reserve for drinking then break the
coconut into chunks using the back of a heavy knife. Using a table knife, remove the flesh and cut it into strips. Peel the mango and
cut the flesh away from the stone. In a large bowl, add the spinach, coconut and mango. Remove the skin from the chicken and tear into pieces then break up the chicken and add all to the salad.

Squeeze over the lemon juice and the two oils. Season well before serving.

- Herald on Sunday

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