Page 85 - Delicious - UK (February 2020)

everyday cooking.

Sticky sriracha chicken 6 minutes until cooked through.
rice with charred veg Heat a separate frying or griddle

SERVES 4. HANDS-ON TIME 30 MIN pan until smoking hot. Brush the
florets from 1 head of broccoli with
Melt 30g unsalted butter in a pan over olive oil, then cook, turning, until
a medium heat, then fry 1 finely tender and charred. Remove from the
sliced onion with a pinch of salt for pan and repeat with 1 bunch of
8-10 minutes until starting to trimmed and halved spring onions.
caramelise. Stir in 200g basmati rice, Mix 4 tbsp sriracha chilli sauce,
then pour in 400ml chicken stock 4 tbsp runny honey, 3 tbsp water,
(gluten free if need be). Bring to the 1 crushed garlic clove and 2cm fresh
boil, cover, then turn the heat to low ginger, finely grated. Season, then
and cook for 10-15 minutes until the stir into the chicken. Turn the heat
stock is absorbed and the rice is to high and stir-fry the chicken for
tender. Remove from the heat, cover another 3 minutes or until the sauce
and rest for 5 minutes. is thick. Top the rice with the charred
Meanwhile, skin, debone and slice veg, chicken and sauce, then sprinkle
4 free-range chicken thighs into with 1 tbsp toasted sesame seeds.
strips. Heat a splash of olive oil in PER SERVING 530kcals, 15.7g fat
a large non-stick frying pan over a (6.4g saturated), 28.6g protein,
medium heat, add the strips of 65.7g carbs (23.5g sugars), 1.2g salt,
NEXT
MONTH chicken and cook for 6 minutes until 5.9g fibre
Get creative with golden. Turn and cook for a further
sausagemeat

Chicken cordon bleu bake

SERVES 4. HANDS-ON TIME 15 MIN, OVEN TIME 40 MIN

Heat the oven to 180°C/160°C fan/gas 4. Skin
and debone 4 free-range chicken thighs,
then sandwich each between 2 sheets of
compostable baking paper and use a rolling
pin to flatten to 0.5cm thick. Top each thigh
with 1 slice each of ham and emmental
cheese, then roll up and put seam-side
down in an ovenproof baking dish.
Whisk 40g butter, 3 tbsp plain flour,
400ml whole milk and 100ml dry white
wine in a pan over a low heat. Bring to the
boil, then simmer for 3-4 minutes. Take off
the heat, stir in 25g finely grated parmesan
and season. Pour the sauce over the chicken,
put in the oven and bake for 25 minutes.
Meanwhile, whizz 100g torn sourdough
bread, 1 tsp olive oil and 1 crushed garlic
clove to fine crumbs in a food processor.
Scatter the crumbs over the chicken and
bake for 10-15 minutes more or until
golden. Serve scattered with chopped fresh
parsley leaves, if you like.
PER SERVING 495kcals, 26g fat (13.2g
saturated), 34.8g protein, 25.2g carbs
(5.5g sugars), 1.2g salt, 1.2g fibre