Sat, 5 November 2016
Smoked Paprika Marinated Chicken with an Angel Hair Pasta Stir-Fry
ingredients
(serves 4)
4 broccoli florets (blanched)
1 clove garlic
Soy sauce
1 yellow pepper
½ courgette
Bean sprouts
½ red onion
Vegetable oil
400g of angel hair pasta (100g per person cook pasta in a large saucepan in boiling salted water)
Sesame oil
25g fresh ginger ½ red chilli
Fresh coriander
For the marinade:
4 breasts of chicken
Teaspoon of smoked paprika powder
Teaspoon ground cumin
Pinch of ground cinnamon salt black pepper and dried oregano
5g of the following Coriander seeds, Mustards seeds fennel seeds caraway seeds (ground in pestle and mortar)
Double espresso
3 splashes of Worcestershire sauce
100g coconut oil
Method:
1. For the marinade, mix all dry marinade ingredients and add in wet ingredients and rub onto chicken and cover and allow to marinade for a 2-4 hours
2. Fry the chicken in a pan hot, seal the chicken and cook over a medium heat turning once to ensure an even colour for 20 minutes
3. Slice all ingredients in equal sizes so they cook together.
4. Heat vegetable oil in a pan and add garlic and onion first, then add ginger and chilli
5. Add rest of vegetables until cooked tossing regularly
6. Add in drained pasta and season with soy sauce and sesame oil
7. Serve in a bowl with picked coriander and sliced chicken, sprinkling with some of the juices from the chicken left on the pan and Garnish with fresh coriander.
Part One
Part Two
