I have been looking for something a little more seasonal for the blog and to cook for my adoring family and inspiration came in the direction of Bill Granger appearing on Saturday Kitchen the other weekend, it was like a message from the Foodie Gods. So out came Bills Food and a few recipes were chosen for the following week.
First to be cooked was grilled chicken with spicy coconut sauce, it went down a treat and everyone loved it. Its very Thai and light, creamy coconut, just right for a warm summers evening when you want something delicious but quick and uncomplicated to cook. Thanks Bill.
Buon appetito
Serves 4
4 chicken breast fillets, skin on (I did cook them without, just takes a bit longer to brown)
2 tablespoons vegetable oil
sea salt
freshly ground black pepper
310ml coconut milk
75g laksa paste (I managed to find this easily in Sainsburys)
400g fresh egg noodles (I used dried, tasted amazing, just follow the packet instructions for cooking times)
200g snow peas/mangetout, blanched & finely sliced diagonally
lime cheeks (bless thats what Bill calls them) to serve.
Preheat the oven to 220c, 425f, gas 7.
Put the chicken, oil, salt and pepper in a bowl and toss to combine. Heat an ovenproof frying pan (large enough to hold the chicken fillets in one layer) over a high heat. Place the chicken with the skin side down in the pan and sear for about 4 to 5 minutes until golden. Turn the chicken over and cook for another minute to seal it. Put the pan in the oven and cook the chicken for about 10 minutes, until the chicken feels firm to the touch. Remove from the oven, leave to rest for 5 minutes, then cut each fillet on the diagonal into three pieces.
Meanwhile, stir the coconut milk and laksa paste in a small saucepan over a medium heat until combined. Cook for 5 minutes, or until reduced slightly.
While the chicken and sauce are cooking, cook the noodles in boiling, salted water for 1 minute, or if using dried as per the packet instructions. Drain and divide among four shallow bowls. Top with finely sliced snow peas and sliced chicken. Pour the sauce over. Serve with the lime cheeks.
This is a great store-cupboard meal when you find yourself with chicken and don’t know what to do with it, as apart from the snow peas which lets face it are there just to look pretty, you could keep all the other ingredients as back up.
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