Chilli-lime chicken salad

• zest and juice 3 limes
• fish sauce↗3 tbsp tbsp
• soft light brown sugar↗3 tbsp tbsp
• hot red chillies↗2

  thinly sliced (see tip, below)

• extra virgin olive oil↗1 tbsp tbsp
• garlic cloves↗2

  crushed

• turmeric↗1 tsp tsp
• handful coriander

  stems, finely chopped

• 8 chicken leg↗

  or thigh pieces, skin on

• bunch spring onion↗

  shredded lengthways

• cucumber↗½

  halved, deseeded and cut into long strips

• baby tomato↗200g g

  halved

• handful coriander
• handful Thai basil leaves↗
• ripe avocados↗2

  sliced

• handful toasted cashews or peanuts

Step-by-step instructions

1. 1

   Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.

2. 2

   Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.

3. 3

   If you’re barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.