28. Malay Chicken

Ingredients :
2 teaspoons 2 teaspoons 8 1 2 tablespoons 55 g 1 1/2 2 teaspoons 1 teaspoon 2 tablespoons	cumin seeds coriander seeds boneless chicken thighs, total weight about 700 g bunch spring onions, white part only, finely chopped chopped coriander leaves creamed coconut, chopped clove garlic, crushed and finely chopped fresh red chili, cored, seeded and chopped sunflower oil sesame oil lime juice salt lime slices coriander sprigs, to garnish
Method : Place cumin and coriander seeds in a small pan and heat until aroma is released. Grind in a blender or using a pestle and mortar and set aside. Open out chicken thighs. Mix together spring onions and coriander and spoon an equal quantity on each opened chicken thigh. Reform thighs. Place in a single layer in a non-reactive dish. Put coconut in a bowl and stir in 200 ml boiling water until dissolved. Stir in garlic, chili, oils, lime juice, spices and salt. Pour over chicken, turn to coat in marinade then cover and refrigerate overnight. Preheat grill or barbecue. Transfer chicken to room temperature. Soak bamboo skewers in water for 20-30 minutes. Remove chicken form marinade (reserve marinade) and thread 1 or 2 chicken thighs o to each skewer with a lime juice. Grill or barbecue for about 20 minutes, basting with remaining marinade, until chicken juices run clear when tested with the point of a sharp knife. Garnish with coriander sprigs.