Roasted Cashew Nut, Coconut and Chilli Sambal Chicken

From issue #100. December, 2021
Roasted Cashew Nut, Coconut and Chilli Sambal Chicken

Rangitikei Free Range is New Zealand’s premium brand of Free Range Chicken. All Rangitikei chicken is raised in New Zealand and we are proud to be part of SPCA certified, supporting higher animal welfare. With tender fresh cuts, flavoursome butterflied chicken and convenient choices that cook straight from the freezer, like karaage pieces and buttermilk tenders, you can always make dinner a delight.Choose Rangitikei Free Range to enjoy simply delicious, truly ethical chicken.

Serves: 4-6


8 x Rangitikei free-range boneless, skin-off chicken thighs
1 stalk lemongrass, bruised with a rolling pin
1 lime, halved
fresh coriander and Thai basil to garnish

1/3 cup coconut cream
2 tablespoons sambal olek
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 red onion, thinly sliced
2 cloves garlic, crushed
3 double makrut lime leaves
¼ cup roughly chopped roasted cashew nuts, plus extra to garnish
1 teaspoon sea salt
ground pepper

EQUIPMENT: 28cm ovenproof frying pan or baking dish.


Preheat the oven to 180°C regular bake.

Combine all the base ingredients in a large bowl. Add the chicken and turn to coat. Tip into the frying pan and fold the thighs to make plump parcels, spooning some of the base ingredients over the top along with a grind of pepper. Nestle in the lemongrass and the lime halves.

Bake for about 40 minutes, basting occasionally, or until the chicken is fully cooked. Top with coriander and Thai basil and serve with the extra cashew nuts.

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