Chicken Thigh Roulade Recipe
coconut-chili sauce, cashew, watermelon radish, preserved lemon, smashed cucumber, herbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Flatten the chicken thighs with a meat mallet to an even thickness. Season with salt and black pepper.
- 2
Make the Coconut-Chili Sauce
In a saucepan, combine coconut milk and chili paste. Simmer on low heat for 10 minutes until slightly thickened.
- 3
Prepare the Cashew Filling
Chop the cashews and mix them with chopped preserved lemon and finely diced watermelon radish. Season with a pinch of salt.
- 4
Assemble the Roulade
Place the cashew mixture on the flattened chicken thighs and roll them tightly. Secure with kitchen twine.
Cooking
- 5
- 6
Bake the Roulades
Transfer the seared roulades to a preheated oven at 375°F (190°C) and bake for 20-25 minutes until cooked through.
- 7
Prepare the Smashed Cucumbers
While the roulades are baking, smash the cucumbers with the flat side of a knife, sprinkle with salt and fresh herbs, and set aside.
Serving
- 8
Plate the Dish
Slice the roulades and serve with coconut-chili sauce drizzled over the top. Add the smashed cucumbers and garnish with additional herbs.