Chicken with zest, slaw on the side

Kapi-Mana News - - GARDENING -

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


Ready in: 35 min­utes Prep: 15 min­utes Cook: 30 min­utes Serves: 4-5 peo­ple

Sesame ku­mara 800g or­ange ku­mara, scrubbed and diced 2cm

2 ta­ble­spoons sesame seeds Car­rot slaw

1 baby bok choy, end trimmed 1cm, rinsed and leaves sep­a­rated 2 car­rots 2 ta­ble­spoons may­on­naise 2 tea­spoons Di­jon mus­tard 3-4 hand­fuls baby spinach leaves

1 ta­ble­spoon lemon juice Lemon gar­lic chicken Zest of 1 lemon 2 ta­ble­spoons runny honey 1 tea­spoon soy sauce 1 tea­spoon gar­lic pow­der tea­spoon ground gin­ger tea­spoon lemon pep­per

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.


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

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