A braai doesn’t have to be loaded with heaps of fatty meats. Enjoy the lighter side of a braai with this braaied bobotie spiced chicken with rice noodles recipe.
Ingredients
- 4 cloves garlic, coarsely chopped
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp sea salt
- ¼ cup canned coconut milk
- 2 tsp fish sauce
- 4 x 250 g chicken breast supremes
- LIME DRESSING
- ¼ cup lime juice
- ¼ cup fish sauce
- 2 tbsp sugar
- 1 ½ tsp sesame oil
- NOODLES
- 480 g butternut, peeled into long strips
- 100 g dried rice vermicelli noodles
- 250 g golden yellow tomatoes, halved
- ¼ cup crispy onion sprinkle
- 1⁄2 cup fresh mint leaves
- SERVE
- Lime wedges
Instructions
- Pound garlic, curry powder, cumin, turmeric and salt with a mortar and pestle to a smooth paste. Stir in coconut milk and fish sauce. Rub all over chicken. Place chicken in a dish, cover and refrigerate for a minimum of 1 hour or preferably overnight.
- Preheat oven to 180°C.
- Line a tray with baking paper. Heat a large grill plate (or braai) over medium-high heat. Cook chicken for 3 minutes on each side or until dark grill marks appear. Transfer chicken to the tray.
- Roast for 12 minutes or until just cooked through. Cover loosely with foil to keep warm; stand for 5 minutes. Slice thickly.
For the lime dressing.
- Combine ingredients in a bowl, stir until sugar dissolves.
For the butternut and rice noodles
- Place butternut and noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute, then drain. Transfer to a bowl of iced water and drain again.
To serve
- Add noodles and carrots to a serving bowl, toss gently with tomatoes and dressing. Sprinkle with crispy onion sprinkle and serve chicken, lime wedges and fresh mint.
ALSO SEE:
https://www.womanandhomemagazine.co.za/recipes/chicken-stew-with-naanchicken-stew-with-naan/
Featured Image: F&H
This recipe was first shared by Food&Home.
