I’ve not actually tried this yet… but I can almost *taste* it already. I think it will make quite a pleasant meal. For myself (to maintain the diet) I might substitute almonds for the peanuts, although that would change the flavour substantially from it’s essentially ‘Indonesian’ roots to something quite different. After all, by leaving out the avocado and adding coconut milk the salsa could almost be a Laksa!! 🙂
Either way I think this will be on the menu over the weekend. It’s quite cheap… and easy to make.
Coriander, peanut and avocado salsa with chicken
4 sm chicken breasts
1 garlic clove, thinly sliced
1 tbsp fish sauce
2 sm red chillies, finely chopped
1 tbsp peanut oil
1 cup unsalted peanuts, coarsely chopped
1 cup coarsely chopped coriander
1 avocado, diced finely
½ red onion, very finely diced
Juice of 1 juicy lime (approx 1/3 cup)
Slice chicken breast in half horizontally and place in large bowl. Add the garlic; half of the fish sauce; and half of the chilli and oil.
Leave to marinate for as long as possible (overnight in fridge preferably).
Roast peanuts on baking tray in preheated oven 180ºC for 7 mins or until golden brown and fragrant – cool 5 mins and chop finely.
Combine chopped peanuts, coriander, avocado, onion, lime juice, remaining chilli and remaining fish sauce in a medium bowl.
Place a large frying pan over a medium heat. Cook chicken pieces til golden brown on *both* sides and just cooked through.
Serve 2 pieces of chicken with peanut and coriander salsa either with steamed potatoes or jasmine rice, or steamed veg if on low carb diet..