Fresh, colourful vegies, vibrant herbs and perfectly marinated roast chicken – these lettuce cups are too good to miss out on! Serve them banquet-style at your next dinner party so everyone can help themselves or as an easy midweek meal… the kids will love them, too! So good you won’t even need conversation.
800g (1.76 lb) chicken thigh fillets, cut into bite-sized pieces
1 bottle Coconut Turmeric Marinade or try my homemade Coconut Turmeric Marinade recipe here
3 spring onions (scallions)
1 cucumber, julienned in fine strips
1 cup finely sliced purple cabbage
Asian herbs e.g. coriander (cilantro), mint and or Thai basil
lettuce leaves, to serve
sliced red chilli, to serve
lime wedges, to serve
- Preheat the oven to 180°C/360°F.
- Combine the chicken with the Coconut Turmeric Marinade. Pour out onto a tray lined with foil. Spread the chicken out. Cook in the oven for 30 minutes or until the chicken is cooked through and starting to char at the edges.
- To make the curly spring onions, trim each stem and finely sliced them into fine strips. Soak in cold water for 10 minutes and they will curl up (totally optional…otherwise just finely slice).
- To serve, place the warm chicken, cucumber, cabbage, herbs, lettuce, chilli and lime on a serving platter or board. Everyone can help themselves to make lettuce cups with the ingredients.
