GRILLED TANDOORI-SPICED CHICKEN OVER GREEN PAPAYA SALAD
Steps:
- With a sharp paring knife, make 2 to 3 (1/2-inch deep) diagonal cuts in each piece of chicken, being careful not to cut all the way through.
- In a small saute pan set over moderate heat, combine the ginger, cumin, coriander, paprika, turmeric, cardamom pods, and cayenne. Cook, gently shaking the pan, until you can smell the spices, approximately 1 minute.
- Transfer the spices to a spice/coffee grinder and grind the spices finely.
- Transfer the chicken pieces to a large resealable plastic bag and add the spice mixture, garlic, and lemon juice and toss to coat thoroughly, making sure the rub penetrates the cuts. Marinate the chicken in the refrigerator, for at least 5 hours or overnight.
- Preheat grill.
- Remove chicken pieces from the plastic bag and pat them dry. Season with salt and pepper, to taste. Rub the chicken pieces thoroughly with half the shortening.
- Grill chicken on an oiled rack 5 to 6 inches over glowing coals or on a gas grill for 7 to 10 minutes per side. While grilling, brush on the remaining shortening. When the chicken pieces are cooked through, transfer to a platter. Let chicken stand while preparing salad.
- In a sieve, drain the yogurt for 15 minutes. In a bowl, combine yogurt, lemon zest, lemon juice, garlic, cilantro, cayenne, salt, and pepper, to taste.
- In a large bowl, whisk together the pressed garlic, lime juice, fish sauce, and sugar, and blend until the sugar is dissolved.
- Add chile, papaya, carrot, and cilantro to the dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving. Serve salad sprinkled with peanuts.
THAI GRILLED CHICKEN WITH THAI GREEN PAPAYA SALAD (GAI YANG WITH SOM TAM)
Steps:
- For the Thai grilled chicken: Spatchcock each chicken by placing it breast-side down on a cutting board with the legs closest to you. Use kitchen shears to cut down the backbone. Flip the chicken over and press down in the center of the breast to flatten. Prick the skin side all over with a fork.
- Add the cilantro roots, fish sauce, palm sugar, peppercorns, oyster sauce, turmeric, salt and 4 cloves of the garlic to a food processor. Process until all the peppercorns are broken up and a chunky paste is formed.
- Rub the chicken all over with the paste (including under the skin) and marinate at least 8 hours and up to 24 hours.
- Meanwhile, cook the remaining 8 cloves garlic with the oil in a small saucepan over medium heat, stirring constantly, until light golden brown, about 3 minutes. Strain through a fine mesh sieve, capturing the oil in a small bowl beneath. Spread the garlic on a plate to cool; reserve for serving.
- Before grilling, bring the chicken to room temperature for an hour. Spoon 2 tablespoons of the garlic oil over the chicken.
- Preheat the oven to 350 degrees F. Heat a double-burner grill pan over medium heat.
- Place chickens skin-side down on the grill pan at a 45 degree angle. Cook until marked by the grill pan, flipping once to create crosshatches, about 5 minutes. Transfer skin-side up to a baking sheet fitted with a wire rack.
- Trim off the spiky top and the base from the lemongrass, peel off the first few outer layers and then bruise the stalk with the heel of a chef's knife; this helps release the flavorful oils. Using the bruised lemongrass as a brush, baste the chickens all over with some of the remaining garlic oil.
- Cook in the oven until the chickens are golden brown and an instant-read thermometer inserted in thickest part registers 165 degrees F, 10 to 15 minutes. For the last 2 minutes of baking, switch the oven to broil.
- Let the chicken rest for 10 minutes and then cut each into pieces. Garnish with the reserved garlic.
- For the Thai green papaya salad: Add the garlic, chiles, fish sauce, palm sugar and lime juice to a food processor. Process until a chunky paste is formed. (At this point you can adjust the flavor to your liking; add more fish sauce for a saltier taste, more lime juice to make the salad more sour.)
- Transfer the paste to a large bowl and add the papaya, long beans, tomatoes and the dried shrimp and 1 tablespoon of the peanuts if using. Mix together by hand, rubbing the paste into the salad, making sure to coat everything.
- Transfer the salad to a serving dish, making sure to get all the dressing. Top with the remaining 1 tablespoon peanuts if using.
GREEN PAPAYA SALAD AND LEMONGRASS CHICKEN
Provided by Guy Fieri
Categories main-dish
Time P1DT35m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- For the Papaya Salad:
- Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes
- For the Asian Vinaigrette:
- Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled.
- For the Lemongrass Chicken:
- Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours.
- Remove from marinade. Skewer chicken onto sugar cane skewers and place onto preheated grill. Grill on both sides until marked and cooked through. Place the skewers onto a serving platter and squeeze 1/2 lemon over the finished chicken. Garnish with chopped peanuts and scallions.
- Serve the salad alongside the chicken.
GREEN PAPAYA SALAD
In Isan (and the rest of Thailand), green papaya salad is called som tum, with "som" meaning "sour" and "tum" referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Provided by Julia Moskin
Categories quick, salads and dressings, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
- Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
- Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 360 milligrams, Sugar 6 grams
JERK CHICKEN SALAD WITH PAPAYA
Give chicken salad a Caribbean twist with jerk spice, creamy avocado and exotic papaya.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 22m
Number Of Ingredients 11
Steps:
- Chicory is made up of leaves attached to quite a solid base, so feel where the leaves start and slice them off. Thickly slice the base and set aside.
- Open out the chicken thighs and put them in a bowl with 1 tsp of the oil, the lime juice, jerk seasoning and oregano. Stir well, then griddle the chicken for 10 mins, turning once. Take off the griddle, cover with a plate and leave to rest while you quickly griddle the chicory slices.
- Meanwhile, put the redcurrant jelly, vinegar and remaining oil in a big bowl and mix well. Add the papaya and avocado, then the chicory leaves, but don't mix yet. Chop the chicken, add to the salad with the griddled chicory, then toss well. Pile on plates, squeeze over the remaining lime and serve while still warm, with new potatoes, if you like.
Nutrition Facts : Calories 485 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 39 grams protein, Sodium 0.9 milligram of sodium
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CRISPY CHICKEN THIGHS WITH GREEN PAPAYA SALAD RECIPE
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- In a blender, puree the 1 1/2 tablespoons of cilantro, the chopped scallions, garlic, jalapeño, shallot, 1/2 cup of the fish sauce and 1/2 cup of the sugar until smooth. Season with the salt. Put the chicken in a large resealable plastic bag and pour in the marinade. Seal and refrigerate for at least 2 hours or up to 6 hours. Bring to room temperature 30 minutes before cooking.
- Preheat the oven to 400° and line a large rimmed baking sheet with foil. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken, skin side down, and cook over moderately high heat until the skin is brown and crispy, about 3 minutes. Reduce the heat to moderate if the chicken starts to brown too quickly. Transfer the chicken to the prepared baking sheet skin side up and repeat with the remaining butter, oil and chicken. Transfer the baking sheet to the oven and roast the chicken for about 25 minutes, until golden brown and cooked through. Let rest for 5 minutes.
- Meanwhile, in a large bowl, whisk the lime juice with the Thai chile and the remaining 1/2 cup of fish sauce and 2 tablespoons of sugar. Add the papaya, carrot and tomatoes and toss to coat.
- Transfer the papaya salad to a large platter or plates and top with the roastchicken thighs. Garnish with chopped cilantro, sliced scallions and peanuts; serve immediately.
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- Using a vegetable peeler, peel the outer skin of the papaya. If you have a julienne peeler, peel off julienned strips from all around the papaya. If not, cut the papaya in half and scrape out the seeds. Using a mandolin or sharp knife, julienne the papaya. Transfer to a bowl of ice water for 15 minutes to firm up the papaya strips and make them crunchier.
- Meanwhile, chop the garlic, bird chilies, and peanuts together on a board until finely minced. Add to a mixing bowl along with the salt, sugar, lime juice, and fish sauce. If you have a mortar and pestle, you can also pound these ingredients together to make the dressing, which is more traditional.
- Crush the long bean pieces with the flat side of your knife until bruised (or with the mortar and pestle, if you have that). Add to the bowl with the dressing, along with the tomatoes.
- Drain the papaya well and add it to the salad. Toss everything together well, and garnish with more chopped peanuts. Serve.
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