Green Crispy Chicken Curry

SERVES 4

INGREDIENTS: 
FOR THE CHICKEN:
8 chicken thighs
olive oil
salt and pepper
2tbsp sesame seeds
2tbsp runny honey
FOR THE CURRY SAUCE:
2cm fresh ginger
2 limes
2 red chillies, deseeded
1 bunch fresh coriander
4 cloves garlic
1 stick lemongrass, outer leaves discarded
1 small bunch spring onions
sesame oil
olive oil
300ml chicken stock
200g fine green beans/sugar snap peas
400ml coconut milk
soy sauce
FOR THE NOODLES:
250g rice noodles
1 lime
TO SERVE:
Sweet chilli sauce
lettuce, shredded
soy sauce
a few sprigs of coriander

METHOD:
1. Place one large and one slightly smaller frying pan over a high heat.

2. Place the chicken thighs, skin side down, into the larger frying pan. Drizzle with olive oil and season with salt and pepper. The chicken will take about 20 minutes to cook through- turn the thighs every minute or so throughout the cooking time.

3. Put a sheet of greaseproof paper over the chicken and position the smaller frying on top. 
Place something heavy into the smaller pan to weight it down, such as a pestle and mortar.

4. Place the ginger, chillies, coriander,  garlic, lemongrass and spring onions in a food processor. Blend to a paste, adding a drizzle of sesame and olive oil as required.

5. Remove the smaller pan and greaseproof paper from the larger pan. Place the smaller pan over a medium heat. Drain away the fat from the large pan and turn the thighs over so they are skin side up. Add the sesame seeds to the smaller pan and toast until golden brown. Transfer the seeds to a small bowl.

6. Drain the fat away from the chicken again, wipe the pan with kitchen paper and reduce the heat. Add two tablespoons of the curry paste and toss to glaze the chicken. Turn the chicken over.

7. Heat the remaining curry paste a saucepan and stir in the chicken stock and green beans or peas. Add the coconut milk and bring to the boil.

8. Put the noodles in a heat proof bowl and cover with freshly boiled water. Once they are soft enough to eat, drain the noodles, rinse under cold water and drizzle with sesame oil, lime juice and a pinch of salt.

9. Once the chicken has cooked through, add the honey and toss, flipping the chicken over so that it is skin side down again.

10. Serve the chicken, noodles and curry sauce with the shredded lettuce, coriander, sesame seeds and chilli sauce and soy sauce.

Cold Noodles with Peanut-Lime Chicken

SERVES 4-6

INGREDIENTS:
FOR THE DIPPING SAUCE:
4tbsp fish sauce
4tbsp brown sugar
6tbsp lime juice
2 garlic gloves, crushed
1-2 chillies, finely sliced
FOR THE PEANUT DRESSING:
2tbsp fish sauce
2tbsp white wine vinegar
3 tbsp lime juice
2tbsp soy sauce
1.5 inch chunk ginger
4tbsp peanut butter
2tsp sesame oil
FOR THE CHICKEN NOODLE SALAD:
6 chicken thighs
rice noodles
1 cucumber, finely sliced into quarter-moons
2 carrots, julienned
small handful mint/coriander
small bunch spring onions, finely sliced
small handful peanuts, crushed


METHOD:
1. For the dipping sauce, whisk the ingredients together in a small bowl. Set aside for 15 minutes.

2. For the peanut dressing, puree all the ingredients together into a smooth sauce. Transfer to a serving bowl.

3. To marinate the chicken, stir together half the dipping sauce and a third of the peanut dressing in a bowl or dish. Add the chicken, toss to coat and leave to marinate for at least 15 minutes.

4. Cook the noodles according to packet instructions, drain once al dente and cool under running water.

5. Grill or fry the chicken until browned and cooked through. Allow to cool a little before chopping into ¾-inch pieces.

6. Dress the vegetables with some of the remaining dipping sauce. Serve the chicken with the noodles and vegetables and garnish with the peanuts, herbs and remaining sauce.

Chinese Chicken with Rice & Chilli Ginger Dressing

SERVES 4

INGREDIENTS:

FOR THE CHICKEN:
chicken thighs
2tbsp Chinese five spice
FOR THE DRESSING:
2cm fresh ginger, grated
½ red chilli, finely chopped
3 spring onions, finely sliced
2tbsp mirin
1-2 tbsp light soy sauce
2tbsp water or more, to taste
2tbsp fresh coriander, chopped
FOR THE RICE:
basmati rice
3 eggsTO SERVE:
coriander, chopped
spring onions, finely sliced
soy sauce

METHOD:
1. Toss the chicken in the five spice and place under a hot grill. Grill until cooked through, turning over half-way through.

2. Rinse the rice and add to a pan with 2 parts water and a pinch of salt. Bring to a simmer, reduce the heat, cover and leave to cook for 10-15 minutes, until cooked through. Turn off the heat and fluff up the rice with a fork, then pour the eggs over the top and spread around into an even layer. Replace the lid and leave to steam.

3. For the dressing, combine the ingredients in a small bowl and set aside.

4. Serve the rice and chicken with the dressing and sprinkle over the coriander and spring onions.

Chinese Braised Chicken with Chestnuts

 SERVES 4

INGREDIENTS:
600g chicken thighs/breasts, cut into 1 1/2 inch pieces
3 tbsp soy sauce
1 1/2 tbsp olive oil
2-3 spring onions, cut into 2 inch long pieces
5 slices ginger, peeled (size of pennies)
1 cup chestnuts
1 cup mushrooms, halved
3 tbsp dry sherry
1 1/2 tbsp honey
2 star anise

METHOD:

1. Toss the chicken with 1 1/2 tablespoons of soy sauce and leave to marinate for 10-15 minutes.
2. Heat the oil in a large deep pan, add the spring onions and ginger and cook for a few minutes.
3. Place the chicken in the pan, ensuring they are arranged in a single layer. Once browned on one side, turn the chicken and brown the other side.
4. Add the remaining soy sauce, sherry, honey, star anise, mushrooms and 3/4 cup water. Mix well and bring to a boil then reduce to a simmer, cover and and cook for 20 minutes.
5. Add the chestnuts to the pan, mix, cover and simmer for another 15-20 minutes.

Recipe from Jeanette's Healthy Living