for 4 person

Smashed cucumber salad

1	organic lime, a little grated zest, the whole juice
2 tbsp	toasted sesame oil
½ tbsp	liquid honey
¾ tsp	salt
2	cucumbers
1 tbsp	toasted sesame seeds

Chicken

1 ½ tbsp	olive oil
1	garlic clove, squeezed
1 cm	ginger, finely grated
1 tsp	hot curry powder
¼ tsp	paprika
½ tsp	salt
8	chicken thighs (approx. 800 g)

To serve

1 tbsp

Sriracha sauce

How it's done

Smashed cucumber salad

In a bowl, mix the lime zest with all the other ingredients up to and including the salt. Place a cucumber in a large plastic bag and hit it with a rolling pin to quarter it lengthwise. Repeat the process with the second cucumber. Cut the cucumbers diagonally into approx. 2 cm pieces, add to the sauce with the sesame seeds, mix.

Chicken

In a small bowl, mix the oil with all the other ingredients up to and including the salt. Brush the chicken with it and place, skin side down, on a baking tray lined with baking paper.

Roast in the oven

Approx. 15 mins. in the centre of an oven preheated to 220 °C. Turn the chicken and cook for a further 15 mins. Remove.

To serve

Arrange the chicken and cucumber salad on plates, and spoon over the sriracha sauce.

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