Coconut crusted chicken with rice noodles
Cooking time:plus marinating
Skill level: Easy peasy
This mild, creamy chicken dish is great if you fancy an eastern-style meal, but don't want huge amounts of spice.
- 1 x 200ml carton coconut cream
- 1 red chilli pepper, deseeded and finely chopped
- 10ml (2tsp) grated root ginger
- 45ml (3tbsp) fresh chopped coriander
- 3 garlic cloves, crushed
- 5ml (1tsp) lime or lemon juice
- 4 chicken fillets with skin on
- 10ml (2tsp) oil
- 1 x 250g packet medium rice noodles
- 10ml (2tsp) sesame oil
- 6 spring onions, trimmed and sliced
- 1 large carrot, peeled and cut into thin shreds
- 1 red pepper, deseeded and thinly sliced
- 30ml (2tbsp) dark soy sauce
- Chopped red chilli pepper, to garnish (optional)
- Mix together the coconut cream, chilli, ginger, coriander, garlic and lime or lemon juice, and season well with salt and freshly ground black pepper.
- Slash through the skin and flesh of the chicken fillets. Place them in a shallow dish and spoon over the coconut mixture. Cover and leave to marinate for 30 mins.
- Preheat the oven to 190°C/375°F/gas 5. Line a roasting tin with lightly oiled foil and place the chicken fillets in the tin. Drizzle over oil and roast for 35-40 mins until the chicken is cooked through and the coconut crust is browned.
- Meanwhile, bring a large pan of water to the boil, add the rice noodles and stir well.
- Allow to boil for 2-3 mins, then drain the noodles and rinse under cold running water.
- Heat a wok or non-stick frying pan until hot, add the sesame oil and stir-fry the spring onions, carrot and pepper for 2-3 mins until just tender.
- Add the noodles and soy sauce and stir-fry for a further minute until completely heated through.
- Slice the chicken fillets and arrange on the vegetable noodles. Garnish with chopped chillipepper, if liked.
Nutritional information per portion
- Calories 660(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.