KEY POINTS:
A delicious salad combining succulent pieces of chicken, juicy pawpaw and the creamy textures of coconut milk and avocado
Serves 4
6 chicken thighs, skinned and boned
1/2 cup coconut milk
2 tsp palm sugar, grated
Juice of 2 limes, plus the zest of one
3 tsp fish sauce
1 Tbs rice bran oil
3 tsp sesame oil
1 avocado
1 pawpaw
1/2 cup mint leaves
1. Slice the chicken and put in a bowl. Add the coconut milk, sugar, lime juice, zest and fish sauce, mix and let marinate for at least an hour.
2. In a pan, heat the rice bran and sesame oils. Remove the chicken from the marinade and cook covered for 10 to 15 minutes over a medium high heat. Check and stir a couple of times. Let cool.
3. Halve the avocado, remove the stone, peel and slice. Repeat with the pawpaw.
4. Gently combine all the ingredients with the mint leaves and serve.
