Ingredients
For the chicken marinade
1kg chicken thighs
3 tbsp lemongrass, crushed
6-7 garlic cloves, crushed
200gm coriander roots
3 tbsp ginger, chopped
2 kaffir lime leaves
1 red chilli
3 tbsp orange juice
1 1/3 tbsp lemon juice
2 tsp turmeric powder
For the papaya atchara
200gm raw papaya
100gm carrots
1 medium red capsicum
1 medium yellow capsicum
1-2 red onions
For the pickling liquid
3 stalks lemongrass
20gm ginger
1 red chilli
2 tsp black peppercorns
1 tbsp turmeric powder
2 star anise
1l vinegar
500gm sugar
Method
1. Place all the ingredients for the marinade in a food processor and blend until smooth. Season to taste and rub it thoroughly on the chicken thighs. Marinate it for 24 hours inside the chiller.
2. Prepare the papaya atchara garnish by slicing all the vegetables into thin strips and set aside.
3. Pour a small amount of corn oil into a pan and add in the dry spices, lemongrass and ginger from the pickling liquid, sauté until the natural oils and aroma of the spices start to come out.
4. Pour the vinegar slowly into a pot and simmer until the volume reduces to half. Add in the sugar and mix well. Once the mixture is cooked, slowly place the vegetable strips into the hot mixture and take it off the fire.
5. Set it aside and transfer them into airtight bottles or containers with lids. Store in the chiller for later use.
6. Assemble the dish by grilling the chicken thighs over charcoal for 10-12 minutes until their skin is golden charred. Serve on a bed of boiled rice with the papaya atchara on the side.
Recipe courtesy: Cuisinero Uno
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