Method

Season chicken with salt. Heat coconut oil in a grill pan or heavy skillet over high heat. Cook chicken skin-side down 8 minutes; flip and cook 10 more minutes until skin is deeply golden and chicken cooked through.
About 5 min
Sambal matah: combine finely sliced shallots, lemongrass, chillies, kaffir lime leaves, garlic and toasted shrimp paste in a bowl.
About 14 min
Pour the warm coconut oil over the sambal — this semi-wilts the shallots and blooms the shrimp paste. Add lime juice and salt. Toss.
About 14 min
The sambal should be vivid, bright, fragrant and sharply spicy — it is raw, not cooked. Taste and adjust lime and salt.
About 14 min
Pile sambal matah generously over the hot grilled chicken. Serve with steamed rice and a wedge of lime.
About 3 min

Nutrition per serving (estimate)

Contains: shellfish