SPRING CHICKEN WITH LIME AND CORIANDER
Provided by Molly O'Neill
Categories soups and stews, main course
Time 1h
Yield Four servings
Number Of Ingredients 25
Steps:
- To make the broth, put the chicken in a stockpot. Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 30 to 35 minutes.
- Meanwhile, make the coriander pesto: Put the coriander, mint, basil and olive oil in a blender and puree until smooth. Season with salt and pepper. Set aside.
- Bring a large pot of salted water to a boil. Add the noodles. Cook for 2 minutes. Drain and rinse under cold running water. Set aside.
- Carefully lift the chicken out of the broth. Set broth aside. Remove skin and shred the meat. Set aside. Strain the broth through a sieve lined with cheesecloth into a clean saucepan. Season to taste.
- Bring broth to a boil. Add the shredded chicken, leek, carrot and celery. Lower heat and simmer until the meat is warmed, about 5 minutes. Divide noodles into four bowls. Ladle the soup into the bowls. Add a dollop of pesto, garnish with coriander and mint leaves, and place a wedge of lime on each.
CHILLI CHICKEN WITH PEANUT NOODLES
Whip up this healthy chilli chicken noodle bowl in just 25 minutes. The addition of peanut butter gives it richness yet it's still under 500 calories
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the oil in a wok and add all the stir-fry ingredients except for the tamari. Toss over a high heat for a min, then cover, reduce the heat and cook for 5 mins more until the chicken is tender. Toss through the tamari.
- Meanwhile, cook the noodles in a pan of boiling water for 5 mins. Drain, but reserve the water. Mix the peanut butter, lime juice and zest, cumin and 3 tbsp of the water, then toss with the noodles until coated. Serve with the stir-fry.
Nutrition Facts : Calories 437 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1 milligram of sodium
CHILLI CHICKEN NOODLES WITH CORIANDER PESTO
This recipe is the first time I have used Sambal Oelek and it was delicious. I almost didn't make it because the recipe sounded a bit fiddly, but it did say 15 minutes prep and 15 minutes cooking time, so I gave it a go. Absolutely delicious!! It does suggest using peanuts instead of cashews if desired, though I used cashews. Recipe found in the February 2010 issue of Recipes+.
Provided by Kiwi Kathy
Categories One Dish Meal
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Process coriander, parmesan, cashews and garlic until smooth.
- Cut each chicken breast into half, hoizontally.
- Heat the 1 tblsp oil in a large frying pan over a moderate heat. Cook chicken for 3 minutes each side or until cooked. Transfer to a heatproof plate. Brush with sambal oelek. Cover with foil; rest for 5 minutes. Slice.
- Add onion and tomatoes to pan. Cook and stir for 2 - 3 minutes or until onion softens. Remove from heat.
- Cook noodles in a large saucepan of boiling salted water, stirring occasionally for 3 minutes or until tender. Drain; return to pan. Add chicken, coriander pesto, tomato mixture, spinach leaves and lemon juice. Season with salt. (I only ever use Himalayan Crystal Rock Salt now days - google it to see why). Toss to combine.
- Spoon into shallow serving bowls. Serve at once.
Nutrition Facts : Calories 1105.6, Fat 65.8, SaturatedFat 13.2, Cholesterol 177.8, Sodium 398.1, Carbohydrate 79.3, Fiber 5.7, Sugar 6.4, Protein 50.5
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