Eating out is great and I enjoy the experience but sometimes you just want a delicious meal, in your own home, on your own plate and accompanied by your own wine.
This is a mid-week favourite of ours. It’s quick, simple and even the children leave clean plates.
YOU WILL NEED
6 decent sized organic chicken breasts
A small handful of red chillies
2 large cubes of root ginger – finely chopped
4 large cloves of garlic – chopped
A large bunch of fresh coriander
2 tblsp crunchy peanut butter
Toasted sesame oil
Some decent quality egg noodles (rice noodles are OK too but I’m an egg noodle person)
About ten wooden skewers which you’ll soak in warm water prior to cooking – this stops them splitting
Pop about 2/3 of your coriander, 1 large cube of ginger, 2 chillies (seeds removed), 2 cloves of garlic, the juice of 1 lime, the zest of the second, 2 tsp peanut butter and a good dollop of the rapeseed oil into your processor and whizz for 1 minute.
Take the lid off and inhale the wonderful smell.
Preheat your oven to 180o C.
Cut the chicken into decent sized chunks and arrange on the skewers.
Prepare to get your hands dirty.
Using your hands coat the chicken skewers in the loveliness from your processor and arrange the skewers on a skillet – pop into the hot oven.
I’ve cooked this dish many times and the perfect cooking time is 35 minutes.
Around 10 minutes before the chicken is ready for the table, finely chop the remaining coriander, chillies, garlic and ginger and toss into a wok with a liberal dash of the sesame oil. Add the cooked noodles and toss well to coat.
Pile on your plate and enjoy with a few of the chicken skewers.