For the marinade and dressing
zest and juice 3 limes
3 tbsp fish sauce
3 tbsp soft light brown sugar
2 hot red chilies, thinly sliced (see tip, below)
1 tbsp extra virgin olive oil
1 tsp turmeric
handful coriander stems, finely chopped
8 chicken leg or thigh pieces, skin on
For the salad
½ cucumber, halved, deseeded and cut into long strips
200g tomatoes, halved
handful Thai basil leaves
Whisk together the lime zest and juice, fish sauce, sugar and chilies until the sugar dissolves.
Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing).
Put the remainder into a large food bag with 1 tsp salt, the turmeric and coriander stems.
Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.
Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready).
Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.
If you’re barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven).
Spread the cucumber and tomatoes over a platter, add the chicken, then finish with the herbs and dressing.
Recipe adapted from: Good Food
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