SPICE AND SALT-RUBBED CHICKEN WITH HERB SALAD

Super Food Ideas - - FRIENDS OVER MAINS -

SERVES 4 PREP 20 MIN­UTES COOK 15 MIN­UTES

1 ta­ble­spoon sea salt flakes 2 tea­spoons Chi­nese five-spice pow­der 1 tea­spoon dried chilli flakes 4 chicken breast fil­lets, skin on 2 ta­ble­spoons veg­etable oil 2 cups bean sprouts, trimmed 1 cup fresh co­rian­der leaves ¾ cup fresh mint leaves 2 green onions, thinly sliced 1 long red chilli, thinly sliced 1 ta­ble­spoon lime juice, plus ex­tra wedges to serve 3 tea­spoons sesame oil 2 tea­spoons soy sauce 1 tea­spoon caster sugar

1 Pre­heat oven to 200°C/180°C fan-forced. Us­ing a mor­tar and pes­tle, grind salt, spice and chilli flakes into a fine pow­der. 2 Pat chicken dry with pa­per towel (see note). Rub chicken all over with the salt mix­ture. Heat veg­etable oil in a large oven­proof fry­ing pan over high heat. Cook chicken, skin-side down, for 4 to 5 min­utes or un­til crisp. Turn. Cook for 1 minute. Trans­fer chicken to oven. Roast for 6 to 8 min­utes or un­til cooked through. 3 Mean­while, com­bine bean sprouts, co­rian­der, mint, onion and chilli in a bowl. Whisk lime juice, sesame oil, soy sauce and sugar to­gether in a small bowl un­til com­bined. Driz­zle over salad. Toss to com­bine. 4 Thickly slice chicken. Serve with herb salad, and ex­tra lime wedges. NUTRI­TION: (per serve) 2671kj; 41.2g fat; 10.2g sat fat; 62.2g pro­tein; 1.7g carbs; 3.1g fi­bre; 195mg chol; 2520mg sodium.

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