Ingredients
- 6 chicken thighs (1kg), bone in
- 1 tin of coconut milk (400g)
- 2tbs (heaped) crunchy peanut butter
- 2tbs soy sauce
- 4 shakes of fish sauce
- ½tsp chilli flakes
- Zest and juice of 1 lime
- 1 head of iceberg lettuce
- Half a cucumber, peeled and shredded into thin strips
- Fresh coriander leaves, to garnish
1 Set the oven to 185 degrees.
2 Remove the skin and any excess fat from the chicken and lay it over the bottom of a snug roasting tray or casserole dish, flesh side up.
3 Meanwhile, whisk the coconut milk, peanut butter, soy sauce, fish sauce and chilli flakes in a pan over a medium heat.
4 Pour the coconut milk mixture over the chicken and place in the oven and cook for 45 minutes, basting twice.
5 When the chicken is cooked, strain off the excess sauce back into the pot, then reduce it carefully by two-thirds by simmering gently. It tends to stick, so stir the bottom of the pot frequently as it reduces. Add the lime and remove from the heat.
6 While it is still in the tray, take the chicken off the bone (a knife and fork will do it) and tear the meat into shreds.
7 Add the chicken to the reduced sauce. It needs to be a thick consistency, then season. This can all be done ahead of time then just reheat.
8 For the iceberg lettuce, cut the root off, then separate the whole leaves as best you can. Leave in a bowl of iced water for 30 minutes. This will help get them really crisp. Drain and pat dry.
9 Spoon the chicken into the lettuce, top with the cucumber and coriander, wrap and enjoy.
