Crispy skin chicken with mango coconut salsa

If you're aiming for crispy-skinned meat or fish, try the cold-start cooking method. Place your protein, skin-side down in a cold pan and slowly heat it up, pressing the skin with a cooking weight, if possible. This technique allows the fat in the skin to slowly render – resulting in tender, juicy meat and irresistibly crisp skin.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 4 chicken thigh fillets, skin-on
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground turmeric
• 2 tsp Kashmiri chilli powder
• Salt and black pepper
• Lime wedges, to serve

For the salsa

• ½ cup desiccated coconut
• 2 tbsp boiling water
• 1 tsp paprika
• 2 limes, juiced
• 1 eschallot, finely chopped
• 1 mango, diced
• ¼ small bunch coriander, finely chopped
• Salt, to taste

Instructions

1. In a large bowl, combine the chicken, ground spices with a generous pinch of salt and pepper. Toss well to combine, then place the chicken, skin-side down in a cold, large frying pan. Place a cooking weight on top of the chicken, then turn the pan on to low heat. Cook the chicken thighs slowly, until the skin is crisp and the chicken is cooked through. Meanwhile, prepare the salsa. In a small bowl, combine the coconut with the boiling water and allow to rehydrate until plump. In a medium bowl, combine the rehydrated coconut with the remaining ingredients and toss gently to combine.
   
2. Once cooked, slice the crispy skin chicken and serve with the mango coconut salsa and lime wedges.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Sizzling Suppers

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G