Chilli Caramel Chicken with Hot and Sour Salad

I managed to pick up the Christine Manfield 'A World of Flavour' little recipe book that came with the newspaper last week. I am now wishing I did buy the whole set as it is an excellent selection of recipes.

This recipe for Chilli Caramel Chicken with Hot and Sour Salad is the first recipe I have attempted. And it was really good. 

The preparation appears complicated on first read but actually it was relatively simple. The chicken breast is rubbed with an oil, salt, pepper and chilli mix before being baked (10 minutes one side, 5 minutes the other). It is then left to rest and cubed.

I prepared a tamarind liquid by simmering tamarind puree and water. I also prepared a sugar syrup by simmering equal quantities of water and sugar.

For the caramel the tamarind liquid, palm sugar, and whisky is brought to the boil. The minced garlic and chilli is added with the lime zest and then simmered until caramelisation starts. Then add fish sauce and whole dried chillies simmering again before adding more whisky and lime juice. The final consistency is like honey. The chicken is added to the caramel and simmered for 5 minutes before also adding some bean sprouts. I served this hot on top of my salad.

The salad dressing consists of lime juice, chilli, sesame oil, fish sauce, sugar syrup and tamarind liquid. It is tossed through the coriander, mint, basil, fennel, shallots, ginger, cabbage, chillies and bean sprouts. 

The chicken was incredibly delicious and was perfectly matched with the crisp fresh salad. I loved it. And will definitely be trying more of Christine's recipes.