Balinese Chargrilled Chicken, Coconut Sambal, Steamed Rice and Broccolini

Mince garlic clove. Combine garlic, ginger, sweet soy, spices and and mix well with a tbsp of oil. Cut a couple of deep slits into the chicken legs and thighs and massage the marinade into the meat. Allow to sit for 10 minutes. Trim ends off broccolini and set aside for grilling.

Tip! Cutting slits into the meat serves two purposes. It makes it cook quicker and it allows the marinade to get into the flesh better. If you have time to marinate longer it will be even more delicous.

In a medium pot, bring 1 ¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Preheat oven to 180. Heat a BBQ or grill pan over high heat. Add the chicken skin side down and cook for 4-5 minutes before flipping for a further 4 minutes, until golden, with a little char. Place on a lined tray and cook in the oven for 10-15 minutes until cooked through. Add broccolini in the last 3 minutes and cook till just tender.

Tip! Keep an eye out and flip earlier if they look like they are colouring too fast and reduce the temp to medium. If cooking on the BBQ you can drop the heat, close the hood or cover in foil and cook on the grill.

Slice shallot finely. Cut lime into wedges. Finely chop chilli. Pick a few leaves for garnish from coriander and finely chop the rest. Combine coconut, chilli, shallot, chopped coriander, fish sauce, and the juice of half a lime. Taste and adjust seasoning with lime and salt as needed.

Fluff rice and divide amongst serving plates. Top with chargrilled chicken, broccolini and a spoonful of the sambal. Garnish with corinader and serve with any remaining lime wedges.

Mince garlic clove. Combine garlic, ginger, sweet soy, spices and and mix well with a tbsp of oil. Cut a couple of deep slits into the chicken legs and thighs and massage the marinade into the meat. Allow to sit for 10 minutes. Trim ends off broccolini and set aside for grilling.

Tip! Cutting slits into the meat serves two purposes. It makes it cook quicker and it allows the marinade to get into the flesh better. If you have time to marinate longer it will be even more delicous.

In a medium pot, bring 1 ¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Preheat oven to 180. Heat a BBQ or grill pan over high heat. Add the chicken skin side down and cook for 4-5 minutes before flipping for a further 4 minutes, until golden, with a little char. Place on a lined tray and cook in the oven for 10-15 minutes until cooked through. Add broccolini in the last 3 minutes and cook till just tender.

Tip! Keep an eye out and flip earlier if they look like they are colouring too fast and reduce the temp to medium. If cooking on the BBQ you can drop the heat, close the hood or cover in foil and cook on the grill.

Slice shallot finely. Cut lime into wedges. Finely chop chilli. Pick a few leaves for garnish from coriander and finely chop the rest. Combine coconut, chilli, shallot, chopped coriander, fish sauce, and the juice of half a lime. Taste and adjust seasoning with lime and salt as needed.

Fluff rice and divide amongst serving plates. Top with chargrilled chicken, broccolini and a spoonful of the sambal. Garnish with corinader and serve with any remaining lime wedges.