Salt and pep­per chicken with crunchy car­rot salad

Australian Women’s Weekly NZ - - CONTENTS -


1 ta­ble­spoon sesame seeds 3 tea­spoons sea salt flakes, crum­bled 1 tea­spoon cracked black pep­per­corns 2 tea­spoons dried chilli flakes, op­tional 1 ta­ble­spoon ex­tra vir­gin olive oil 1.5kg chicken thigh fil­lets 1½ cups (300g) jas­mine rice 1½ cups (375ml) water 400g gai lan (Chi­nese broc­coli), trimmed, chopped coarsely 2 ta­ble­spoons oys­ter sauce 2 tea­spoons sesame oil 1 medium (140g) lemon 2 medium (240g) car­rots, cut into match­sticks 1 medium (130g) Le­banese cu­cum­ber, sliced length­ways ⅓ cup loosely packed fresh co­rian­der leaves 2 spring onions, sliced thinly

1 Com­bine seeds, salt, pep­per, chilli and olive oil in a large bowl. Add the chicken; rub with seed mix­ture. 2 Cook the chicken, in batches, in a heated oiled large fry­ing pan, for about 10 min­utes or un­til browned. Turn the chicken; cook for about 5 min­utes or un­til cooked through. Re­move from pan; cover to keep warm. Re­serve one-third of the chicken; cover and re­frig­er­ate for Chicken Mac ’n’ Cheese. 3 Mean­while, com­bine rice and the water in a medium saucepan; cover, bring to the boil. Cook, cov­ered, on low heat, for 8 min­utes or un­til just ten­der. Re­move from heat; stand, cov­ered, for 5 min­utes. 4 Stir-fry gai lan, sauce and sesame oil in the same heated fry­ing pan un­til gai lan is wilted. 5 Cut lemon in half; squeeze juice from one half of lemon. Cut re­main­ing half into 4 small wedges. Com­bine car­rot, cu­cum­ber, co­rian­der, onion and lemon juice in a small bowl. 6 Serve chicken with gai lan, car­rot salad, lemon wedges and rice.

Not suit­able to freeze. Rice suit­able to mi­crowave.

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