- 2tablespoons very finely chopped green onion
- 1 1/2 teaspoons grated fresh ginger
- 3 cloves garlic, minced
- 1teaspoon olive oil
- 1/8 teaspoon salt
- 2 skinless, boneless chicken breast halves (about 10 ounces total)
- 2ounces dried rice noodles
- 1/2 cup chopped carrot
- 1/2 teaspoon finely shredded lime peel
- 1tablespoon lime juice
- 2teaspoons olive oil
- 2tablespoons coarsely chopped peanuts
- 1 -2tablespoons snipped fresh cilantro
MethodSprinkle evenly over chicken; rub in with your fingers.
Recipe TipRub chicken as directed in Step 1. Cover and chill for up to 24 hours. Prepare as directed in Steps 2 through 5.
- 2 tbsp toasted sesame oil
- 396g pack firm tofu, cut into sticks 1cm x 3cm, and patted dry
- 150g dried brown rice noodles
- 1 tbsp tamari (gluten-free soy sauce)
- 2 tsp Chinese five-spice powder
- 1 tbsp clear honey
- 1 red pepper, thinly sliced
- 1 bunch spring onions, cut into fingers
- 2 heads pak choi (about 200g/7oz), washed and leaves separated
- Heat half the oil in a frying pan over a medium heat. When hot, add the tofu and cook for 5 mins on one side. Turn, then fry for another 3 mins. Continue cooking for 10 mins more, turning regularly – make sure you scrape up any bits that are stuck. Don’t worry if it falls apart a little, these pieces become crispy. Remove to a plate and keep warm.
- Meanwhile, cook the noodles following pack instructions. Drain and set aside. Make the dressing by mixing ½ tbsp oil, tamari, five-spice and honey. 3 Heat the remaining ½ tbsp sesame oil in the frying pan and cook the pepper for 1 min, then add the onions and pak choi. Toss together for 3 mins, until just wilted. Add the noodles and half the dressing and mix well. Heat through and divide between 4 bowls. Top with the tofu and drizzle remaining dressing over.
- 2 tbsp sunflower oil
- 1kg chicken thighs and drumsticks
- 1 bottle jerk barbecue sauce (Levi Roots or Walkerswood from Waitrose)
- 1 bunch spring onions, sliced
- 200g basmati rice
- 2 x 410g cans kidney beans
- 400g can coconut milk
- 1 bunch spring onions, chopped
- 1 thyme sprig
- 1 garlic clove, chopped
- 1 tsp allspice
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a roasting tin, then carefully add the chicken pieces. Brown them lightly on all sides – it will take about 6-8 mins. Pour over the jerk sauce, scatter over the sliced spring onions, then toss to coat each piece of chicken.
- Roast the chicken for 30 mins, turning occasionally to ensure it gets nice and sticky.
- While the chicken is cooking, make the rice & peas. Rinse the rice in a sieve until the water runs clear. Bring a pan of water to the boil with the liquid only from the kidney beans, the coconut milk, spring onions, thyme, garlic, allspice and some salt, then simmer for 10 mins. Add the beans, then simmer for 5 mins more until the rice is tender. Drain and serve straight away with the chicken.
- 6 large whole chicken leg pieces, skin on, cut into legs and thighs
- 3 tbsp chipotle paste (I used Discovery)
- 3 tsp ground coriander
- 2 tbsp olive oil
- juice 1 lime
- 2 onions, each cut into 8 wedges
- 6 garlic cloves, bashed flat
- 1 mild red chilli, deseeded, finely chopped
- 1 tbsp muscovado sugar
- 1 tsp tomato purée
- 200ml chicken stock
- 400g basmati and wild rice mix (we used Tilda)
- 400g can black bean (or use pinto or black-eye beans), rinsed and drained
- 285g can sweetcorn, drained (Niblets have the crispest texture)
- bunch spring onions, finely chopped
- 2 tbsp clear honey
- 3 tsp ground cumin
- 3 tbsp cider or rice wine vinegar
- 6 tbsp olive oil
- handful coriander
- Heat oven to 200C/180C fan/gas 6. Put the chicken into a plastic food bag with 2 tbsp of the chipotle paste, all the ground coriander, 1 tbsp oil, a squeeze of lime and a grinding of black pepper. Marinate for 30 mins (up to 24 hrs). Tip into a roasting tin, scatter the onion around, drizzle with a little more oil, then roast for 1 hr until the chicken is dark golden and crisping on the top. After 30 mins, tuck the garlic in around the chicken.
- Lift the chicken and onions out of the tin and onto a big plate. Turn the oven to low and keep the chicken warm, uncovered. Place the tin on the hob, spoon off excess fat, then add most of the chilli and fry for 2 mins until fragrant. Stir in the sugar, tomato purée and remaining chipotle paste, then add the stock and bubble down for about 5 mins until you have a sticky sauce. Season with salt and pepper and another squeeze of lime juice. (The chicken will keep in a low oven, uncovered, for up to half an hour. You can also decant the sauce into a saucepan and reheat it.) To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chilli. Serve with the rice salad, salsa and wedges (see below).
- For the rice salad, rinse the rice in a sieve until the water runs clear, then boil for 15 mins until just tender. Drain in a sieve, rinse under cold water to cool quickly, then drain well and tip into a big serving bowl. Tip in the beans, sweetcorn and spring onions. Whisk together the honey, cumin, vinegar and oil to make the dressing, season, then toss through the salad. If making ahead, keep chilled. Just before serving, chop the coriander and fold it in.