This broth is both full of delicious flavours and also pretty damn healthy. Cooking the chicken in a pan on high heat before popping it in the oven caramelises the outside to make it extra yummy!
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Closed Cup Mushrooms
Red Curry Paste
Chicken Stock Pot
Grate the lime zest into a large bowl and squeeze in half the lime juice. Drizzle in a splash of olive oil, sprinkle in a pinch of salt and a good grind of black pepper and then add in the chicken. Mix together until your chicken is coated in the limey mixture, then leave to the side. Pre-heat your oven to 200 degrees.
Thinly slice the spring onion (but keep the white and green parts separate). Cut each of the mushrooms into roughly four slices. Peel and grate the garlic. Cut the cabbage in half through the root, remove the triangular root in the middle, then slice the cabbage as thinly as possible.
Boil your kettle or a large pot of water. Put a frying pan on high heat, once the pan is really hot, lay in your chicken breast and cook for 3 mins on each side until browned. Transfer your chicken breast to a baking tray (don’t wash up your pan, you’ll use it later!) and pop in your oven to cook for 20 mins. Tip: The chicken is cooked when no longer pink in the middle.
Meanwhile, put the rice noodles in a bowl and pour over your boiling water and a pinch of salt. Tip: The noodles should be completely submerged. Leave your noodles to the side uncovered for 8-10 mins then test to see if they are cooked. If your noodles aren’t cooked, leave them in the hot water for a couple more mins. Once cooked, drain your noodles and submerge them in cold water.
Drizzle some oil into the frying pan you cooked your chicken in and add in the whites of your spring onion. Cook for 2 mins before adding your mushrooms, a sprinkle of salt and a good grind of black pepper. Stir together and cook for another 5 mins before adding the red curry paste and your garlic and cook for another minute.
Now add the water (as specified in the ingredient table), star anise and chicken stock pot. Bring to the boil, making sure the stock pot has dissolved, then add your cavolo nero and simmer away for 3-4 mins until your cavolo nero has wilted and is soft. Squeeze in the rest of your lime juice, taste, and add salt and black pepper if you feel it needs it.
Once cooked, cut your chicken thinly into 1cm wide slices. Drain and divide your noodles between your bowls and ladle over your broth. Lay your chicken slices on top and sprinkle over the green parts of your spring onion. Enjoy!