Crispy-Skinned Chicken
with Asian Pesto Dressing
Pesto is one of those wonderful things that lend themselves to infinate 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 a noodle nest!
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 war 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.
Ingredients
1
Lime
2
Chicken Breasts
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1
Ginger
1
Garlic Clove
½
Sweetheart Cabbage
1
Coriander
40
Salted Peanuts
(Contains Peanut May contain Nuts)
1.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
1.5
Ketjap Manis
(Contains Soya)
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the noodles. Put a splash of oil in a frying pan on medium-high heat. While the pan is getting hot, grate the lime zest. Pat the chicken with kitchen paper then put in a mixing bowl with a pinch of salt, a large grind of black pepper and the lime zest. Add a drizzle of oil and massage in the seasoning. Lay the chicken in the pan, skin-side down, and cook until the skin is crispy, 5 mins. Turn and cook the flesh side for 1 minute.
Add the noodles to your 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. Once the chicken is crispy transfer it, skin-side up, to a baking tray. Roast on the top shelf of your oven for 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 rest. Don't wash your frying pan!
While the chicken is cooking, peel and grate the ginger and garlic (or use a garlic press). Cut the sweetheart cabbage in half lengthways, remove the core and thinly slice widthways.
Finely chop the coriander (stalks and all). Chop the peanuts. Get the pieces as small as you can. Squeeze the lime juice into a bowl and add the coriander, peanuts, soy sauce and ketjap manis. Stir to combine and set aside.
Put a drizzle of oil in your (now empty) frying pan on medium heat. Add the ginger and garlic and cook for 1 minute. Then add the cabbage. Season with a pinch of salt and some black pepper and cook until softened, 5 mins. Drain the noodles and add them to your 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.
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 Asian pesto dressing. Enjoy!
