Chicken with zest, slaw on the side

This chicken dish is com­ple­mented by roasted ku­mara, with sesame seeds for ex­tra crunch.

Central Otago Mirror - - OUT & ABOUT - 1 tea­spoon onion pow­der 1 tea­spoon salt 600g chicken ten­der­loins, or chicken breasts sliced into 2cm strips

❚ ❚ ❚ spinach and lemon juice. Toss to com­bine and sea­son to taste with salt and pep­per. Set aside.

In an­other large bowl, com­bine lemon zest, honey, soy sauce, gar­lic pow­der, gin­ger, lemon pep­per, onion pow­der and salt. Add chicken and toss to coat.

Heat a driz­zle of oil in a large fry-pan on medium-high heat. Cook chicken for about 1 minute each side, un­til browned (they don’t need to be cooked through at this stage). Re­move from pan and set aside.

Once ku­mara has fin­ished cook­ing, re­move tray from oven and place chicken on top of ku­mara. Sprin­kle sesame seeds over ku­mara and chicken and re­turn to oven to cook for about 5 min­utes, un­til chicken is cooked through.

To serve, di­vide sesame ku­mara be­tween plates and top with lemon gar­lic chicken. Serve car­rot slaw on the side.

MY FOOD BAG

Roast ku­mara and car­rot slaw are per­fect to go with the lemon chicken.

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