Chicken & marinade:
2 boneless skinless chicken thighs
1 tsp mild oil
1 tbsp fish sauce
1 tsp light soy sauce
2 tsp brown sugar
1 clove garlic, very finely chopped
juice and zest of one lime
(makes a huge amount - enough for a bunch of kids to have for lunch as well)
1 425 g can of creamed corn
1 tsp baking powder
1 tsp salt
1/2 onion, very finely chopped
decent bunch of coriander leaves, roughly chopped
1 cup tempura flour
oil for deep frying
20 g blanched almonds, soaked in water overnight
1 tsp onion, chopped very finely
1 tbsp fish sauce
1 tsp brown sugar
1 tbsp lime juice
a good pinch of chili powder
6 large 0.5 cm thick slices of kumara (sweet potato with purple skin and dry flesh)
enough mixed salad greens for two people
1 tbsp mild oil
1 tsp lime juice
good bunch of coriander leaves, chopped roughly
bunch of chives, or 1 spring onion, chopped
a few pieces of dried lime papaya (or ordinary papaya, but the lime stuff is delicious), sliced
a few pieces of dried mango, sliced
some slivered almonds
Mix marinade ingredients and marinate chicken overnight. Grill chicken on both sides until cooked (~10 min per side). Oil both sides of the kumara slices and either grill them too, or roast in the oven, until cooked. This grilling can happen while you're doing the rest.
Mix corn fritter ingredients and deep fry teaspoonsful in hot oil (190˚C) until puffy and browned. Drain on paper towels. Keep 10 warm and shovel the rest into the mouths of waiting children. They will then disappear and leave you in peace to cook.
Make almond butter from the drained, soaked almonds. I used my juicer, but you can use a mortar and pestle. Mix in the other sauce ingredients - I used a mortar and pestle for this bit anyway. It wants to be about as thick as mayonnaise. Mash the onions up really well.
Dry fry some slivered almonds with salt and chili powder until the nuts are toasted.
Slice the grilled chicken across into bite sized pieces.
Make a vinaigrette from the remaining portion of oil and lime juice, toss the salad greens and most of the chives and coriander (retaining a little for garnishing) in it. Place 3 slices of kumara around the edges of 2 plates. Divide the greens between the plates, on top of the kumara slices. Sprinkle the sliced dried fruit on top. Put 5 corn fritters around each plate, place one chopped thigh on top of each salad, top the chicken with a good dollop of sauce, and sprinkle the toasted chili almonds and the remaining coriander and chives over the lot.