Personalized Chef Aprons and More!
1. Place chicken legs, chicken stock and chopped lemon
grass in a medium saucepan. Bring
the stock to a gentle simmer over low heat. Poach the chicken for 30 to 40 minutes until
cooked through. Remove from the stock and cool. Remove the skin and bones and shred the
meat into bite-sized pieces.
2. While the chicken is cooking, stir together the yogurt,
lime zest, lime juice and curry powder.
Add the green onions, red pepper, celery, chopped cilantro and salt. Gently stir in the shredded
3. Place the nan in a 350-degree oven on the rack and
heat until warm but still flexible, 1 to 2
minutes. Do not allow it to crisp.
4. Place each piece of nan on a plate and spoon one-half
cup of chicken salad on top. Sprinkle
with 1 tablespoon chopped peanuts and lay 2 sprigs cilantro on top, extending out the sides.
Roll the nan around the filling.