Malaysian Nasi Kerabu Chicken with Herb Rice

Ingredients

• 2 chicken thighs, boneless and skinless
• 1 tablespoon neutral oil
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 garlic clove, grated
• 1 teaspoon fish sauce
• 1 cup jasmine rice
• 1 1/4 cups water
• 1/4 cup chopped mint and cilantro
• 1/2 cucumber, sliced
• 1/2 cup shredded cabbage
• 1 tablespoon toasted coconut
• 1 tablespoon sambal

Steps

1. Rub chicken with oil, turmeric, coriander, garlic, fish sauce, and a pinch of salt. Let it stand for 10 minutes.
2. Cook rice with water and a pinch of salt. Rest 5 minutes, then fold in chopped herbs.
3. Heat a grill pan over medium heat and cook chicken for 5 to 6 minutes per side until browned and reaches 165°F.
4. Toss cucumber and cabbage with a pinch of salt and a squeeze of lime.
5. Slice chicken and serve with herb rice, fresh vegetables, toasted coconut, and sambal.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.