Chicken with zest, slaw on the side

South Waikato News - - Community Cookbook -

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

Each week Nadia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­bag.co.nz

1 tea­spoon onion pow­der 1 tea­spoon salt 600g chicken ten­der­loins, or chicken breasts sliced into 2cm strips

Pre­heat oven to 220 de­grees Cel­sius. Line an oven tray with bak­ing pa­per. Toss ku­mara on pre­pared tray with a driz­zle of oil. Sea­son with salt and pep­per and roast for about 25 min­utes, un­til golden and ten­der. Turn once dur­ing cook­ing.

While ku­mara is cook­ing, pre­pare car­rot slaw. Finely slice bok choy and grate car­rots. Place both in a large bowl with may­on­naise, mus­tard, baby 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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