This wonderful mung bean salad is almost Indian in influence. Heady with spices, brightened up with some light quick pickled carrots and red onions. The chicken thighs are simply roasted with a sprinkling of Garam Masala so they stay moist and juicy. Of course, all of the resting juices go back through the mung beans to tie the recipe together.
- 400g Chicken Thighs
- 1 Tsp Garam Masala
- 1/2 Tsp Salt
For the Mung Bean Salad:
- 150 g Dried Mung Beans
- 100 g Carrot
- 50 g Red Onion
- 50 ml White Wine Vinegar
- 1 Tbsp Sugar
- 1 Tsp Fennel Seeds
- 1/2 Tsp Fenugreek Seeds
- 1/2 Tsp Sea Salt
- 1 Bay Leaf
- 2 Cloves Garlic
- 1/2 Tsp Chili Flakes
- 10 g Coriander
- 2 Tbsp Olive Oil
- Soak your mung beans for at least 4-5 hours.
- Rub the garam masala and salt into the chicken thighs and bake in the oven at 200°C or 400°F for 35 minutes.
- Shred the carrots into ribbons with a vegetable peeler and place in a bowl.
- Finely slice the red onion and place in a bowl with the carrot.
- Plae the vinegar, sugar, fennel seeds, fenugreek seeds and 1/4 tsp salt and heat until it comes to a boil.
- Pour this mix over the carrots and red onion, mix and allow to cool.
- You should be around 10-15 minutes of the cooking time by now, so bring the mung beans to the boil.
- Reduce the heat to a simmer, add in the bay leaf and cook for around 20 minutes or until cooked.
- Mash the garlic and mix with the olive oil and chili flakes and set aside.
- When the mung beans are cooked drain and place in a bowl.
- Whilst the mung beans are still hot add the oil and garlic mix and the pickled carrot and red onion.
- Mix and add in some of the pickling liquid, do this to your taste, you can also add salt as required at this stage.
- Allow the mung beans to sit and soak up the flavour for 5-10 minutes.
- This should be the perfect resting time for the chicken thighs.
- Whilst this is resting chop your coriander and stir through the mung bean salad before serving.