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Crispy-Skinned Chicken

Crispy-Skinned Chicken

with Asian Style Pesto & Noodles

Family
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Pesto is one of those wonderful things that lends itself to infinite variation. The traditional way is great but there's no reason you can't mix things up occasionally. Mimi has come up with a fabulous Asian-inspired version that swaps basil and pine nuts for coriander and peanuts. It goes beautifully with crispy-skinned chicken atop stir-fried cabbage and noodles.

Allergens:EggCereals containing glutenPeanutSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Lime

2 unit(s)

Chicken Fillet (skin-on)

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

1 piece

Ginger

1 clove

Garlic Clove

½ unit(s)

Sweetheart Cabbage

1 bunch(es)

Coriander

40 grams

Salted Peanuts

(ContainsPeanut)

1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

1 sachet

Ketjap Manis

(ContainsSoya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2992 kJ
Energy (kcal)715 kcal
Fat25.0 g
of which saturates6.0 g
Carbohydrate66 g
of which sugars18.0 g
Protein53 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Grater
Mixing Bowl
Saucepan
Strainer
Aluminum Foil
Baking Tray
Bowl
Cutting board
Knife
Peeler
Rolling Pin
Slotted Spoon
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C and put a large saucepan of water on to boil for the noodles. Heat a frying pan on medium-high heat. Zest the lime. Put the chicken in a mixing bowl with a pinch of salt and pepper and the lime zest. Add a drizzle of oil and massage in the seasoning. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

2

Lay the chicken in the frying pan, skin- side down (no oil), and cook until the skin is crispy, 5 mins. Turn and cook the flesh-side for 1 minute. Meanwhile, add the noodles to the pan of boiling water. Cook until tender, 4-5 mins. Drain in a sieve then refill the pan with cold water and submerge the noodles. Set aside.

3

Once the chicken is crispy transfer it, skin-side up, to a baking tray. Roast on the top shelf of your oven, 15-20 mins. TIP: The chicken is cooked when it is no longer pink in the middle. When cooked, cover with foil and leave to one side. Don't wash your frying pan!

4

Meanwhile, peel and grate the ginger and garlic (or use a garlic press). Halve the cabbage lengthways, remove the root and thinly slice widthways. (Check the ingredient list for the exact amount!) Finely chop the coriander (stalks and all). Make a small hole in the peanut bag and smash them into small pieces with a rolling pin. Squeeze the lime juice into a small bowl and mix in the coriander, peanuts, soy sauce and ketjap manis.

5

Heat a drizzle of oil in your now empty frying pan on medium heat. Add the ginger and garlic, stir and cook for 1 minute. Then add the cabbage. Season with a pinch of salt and some black pepper. Stir together and cook until softened, 5 mins. Drain the noodles in the sieve and add them to the pan. Stir together and cook until piping hot, 3-4 mins. Remove from the heat and add three- quarters of the dressing. Toss to coat.

6

Cut the chicken on the diagonal into thin slices. Serve the cabbage and noodles in bowls with the chicken arranged on top. Finish with a drizzle of the remaining Asian pesto dressing. Enjoy!