Thai stuffed chicken thigh with pickled daikon, watermelon and cucumber salad Recipe

Boned out chicken thighs stuffed with Thai spices and enoki mushrooms served on a salad of pickled daikon and cucumber.

  • Preparation
  • Cooking time
  • Rest time
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(16 votes) 4.1/5

Les ingrédients

Pour people
  • Chicken thigh(s) : 6 whole
  • Soy sauce : 30 ml
  • Cumin seed(s) : 5 g
  • Coriander seeds : 5 g
  • For the filling
  • Enoki : 200 g
  • Galangal root : 50 g
  • Garlic clove(s) : 2 whole
  • Stick(s) of lemongrass : 1 whole
  • Fish sauce : 20 ml
  • Lime(s) : 1 whole
  • Peanut oil : 50 ml
  • Fresh coriander : 0.25 bunch
  • Red chilli(s) : 1 whole
  • For the garnish(es)
  • Daikon(s) : 1 whole
  • Cucumber(s) : 1 whole
  • Fresh mint : 0.5 bunch
  • Fresh coriander : 0.5 bunch
  • Rice wine vinegar : 100 ml
  • Caster sugar : 50 g
  • Watermelon : 200 g
  • Lime(s) : 1 whole
  • Fish sauce : 10 ml



    Preheat the oven to 200'C.

    Remove the thigh bone from the chicken thigh.
    Toast the cumin and coriander seeds in a dry frying pan over a medium heat until fragrant. Transfer to a pestle and mortar and lightly crush the spices.
    Place the chicken in a bowl with the spices and the soy sauce and make sure the chicken is coated with the marinade.
    Leave for 30 minutes and then remove from the marinade.


    Peel the galangal and roughly chop. Peel and finely dice the garlic. zest and juice the lime. Chop the lemon grass. Pick the coriander leaves and roughly chop. Wash and keep the coriander root for the stuffing. Remove the seeds from the chilli and finely dice.

    Place the galangal into a food processor with the lemongrass, garlic and coriander root. Pulse until you have a rough paste.

    Heat a frying pan until hot and add a splash of peanut oil.

    Separate the enoki mushrooms and then stir fry them in hot peanut oil for 2 minutes. Add the paste and the chillis and cook for a further minute. Season with fish sauce and a squeeze of lime. Allow the mixture to cool and then roughly chop. Finish the filling with the chopped coriander leaves and the lime zest.

    Remove the chicken thighs from the marinade and place the filling inside the thigh. Roll the thigh tightly and secure with butchers twine or cocktail sticks.

    Heat a frying pan until hot. Add a splash of sunflower oil and sear the skin side of the chicken thigh. Transfer to the oven a cook for 15 minutes.


    Peel the daikon and cut into very thin strips (julienne). Place the rice wine vinegar and sugar into a sauce pan and heat until the sugar is dissolved. Allow to cool and then pour this over the daikon to pickle it.
    Whilst the daikon is pickling, peel the cucumber, cut in half lengthways and remove the seeds. Cut this into julienne as well
    Cut the watermelon into chunks and then remove the skin and any seeds that are visible.
    Pick the leaves from the mint and coriander and roughly chop.

    Remove the daikon from its pickling liquor and combine with the cucumber and watermelon. Add the fresh herbs and a squeeze of lime and a dash of fish sauce.

    Serve the chicken thigh on top of a neat pile of the salad and garnish with a few coriander leaves.

Chef's tip

«If you cannot find galangal for this recipe use ginger instead.»

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