MasterChef Rhiannon’s Grilled Chicken with Anchovy Salsa

We recreated MasterChef Australia finalist Rhiannon‘s grilled anchovies stuffed chicken with anchovy salsa, crispy anchovies and sweet coconut broth.

https://youtu.be/NsmAlCip0hk

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MasterChef Rhiannon’s Grilled Chicken with Anchovy Salsa

Author: Traditional, but not

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

Coconut Broth

• 1 birds eye chilli
• 1 large red chilli, seeds removed
• 1 cloves garlic
• 1cm piece ginger
• 1 stalk lemongrass
• 1 coriander root
• 2 golden shallots, peeled
• 1 tbsp grapeseed oil
• 30g tinned anchovy fillets
• 250ml chicken stock
• 200ml coconut cream
• 500g palm sugar
• 1 lime, juiced
• 1/4 cup fish sauce

Anchovy Stuffed Chicken

• 60g tinned anchovy fillets
• 4 cloves garlic
• 16 coriander leaves
• 4 chicken thigh fillets, skin on

Anchovy Salsa

• 60g tinned anchovy fillets
• handful coriander leaves
• handful mint leaves
• 2 cloves garlic
• 1 long red chilli

Fried Anchovies

• 60g tinned anchovy fillets
• AP flour for dusting
• 300ml vegetable oil for frying

Instructions

Coconut Broth

1. For the Coconut Broth, place chillies, garlic, ginger, lemongrass, coriander root, shallots and anchovies into a food processor and process to a paste.
2. Place oil into a large saucepan over medium heat. Add paste and cook, stirring, until lightly caramelised and fragrant, about 5 minutes.
3. Add chicken stock and coconut cream. Bring to a simmer then reduce heat to low and simmer for 30 minutes.
4. Add palm sugar, lime juice and fish sauce. Pass through a fine sieve into a small saucepan. Cover with a lid and warm gently to serve.

Anchovy Stuffed Chicken

1. For the Anchovy Stuffed Chicken, place anchovies, garlic and coriander leaves onto a chopping board and chop together to form a smooth paste. Stuff under the skin of the chicken thighs and set aside until ready to cook.
2. Place thighs, skin side down, and cook on the hibachi, BBQ or a grill pan, for 5 minutes until the skin is crispy then turn and cook until cooked through, about 5 minutes. Set aside and rest.

Anchovy Salsa

1. For the Anchovy Salsa, place ingredients onto a chopping board and chop together to form a coarse paste.

Fried Anchovis

1. Flour anchovies and fry in batches till golden.
2. Cool on paper towel lined plate to crips up.
3. To serve, top chicken thighs with anchovy salsa and pour some hot coconut broth around. Garnish with fried anchovies, coriander and lime wedges.