Nico's Cook In, Cook Out airs Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serves 4-6
Time 1 hour
- 6 chicken thighs, boneless and skinless, cut into same size pieces
- 1 x 400g can of pineapple rings or chunks, juice and fruit separated
- 1 tbsp light soy sauce
- 1 tbsp tomato puree
- 1 cm piece of fresh ginger, finely grated
- 1 chicken stock cube
- 2 cloves of garlic
- Dash white wine vinegar
- 1 green pepper, seeds removed and cut into 1 inch pieces
- 1 onion, halved, quartered and finally into eights.
For the rice
- 350g basmati rice
- 1 medium onion, finely diced
- 3 thyme sprigs
- 1 x 400ml tin coconut milk
- 350ml water
- 2 tbsp neutral oil
- Salt & pepper to taste
To serve
- 4 spring onions, thinly sliced into iced water
Method
- Crush two pineapple rings and quarter the others for later.
- Mix the crushed pineapple, pineapple juice, soy sauce, tomato paste, chicken stock, ginger, garlic and vinegar together in a bowl.
- Divide the mixture between two bowls.
- Marinate the chicken in one bowl while you prepare your rice
- Heat the oil into a pot on a low heat and add the onion, thyme and some seasoning.
- Cook for 5 minutes until the onion becomes translucent then pour in the coconut milk and simmer for 2 mins.
- Add the rice and 350ml water (or until the level of the water reaches your first knuckle) and bring to a simmer. Turn down the heat to the lowest setting, and cook for 10 minutes, then turn off the heat, cover with a tea towel and allow to steam for at least 10 minutes.
- Pre-heat the grill to high.
- Roll the chicken pieces and thread onto the skewers with the pineapple, pepper and onion and place onto a grill tray. Cook under the hot grill for about 5 - 7 minutes each side until cooked through and golden brown. Use a raised grill tray to avoid the chicken cooking in the juices and stewing.
- Place the marinade that you set aside (NOT the one that the chicken was marinating in) into a small saucepan, stir through the cornflour and then pour in the chicken stock. Bring to the boil and cook for a few minutes until thickened.
- Serve this sauce with your kebabs and rice with some sliced spring onion over the top.
