Braaied bobotie spiced chicken with rice noodles
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.
PREP TIME 1 hour 15 minutes | COOK TIME 20 minutes | SERVES 4
INGREDIENTS
- 4 cloves garlic, coarsely chopped
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- ½ teaspoon 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 (as opposed to Asian fried shallots – can find onion sprinkle at Woolies)
- 1⁄2 cup fresh mint leaves
SERVE
- Lime wedges
METHOD
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.
LIME DRESSING
COMBINE ingredients in a bowl, stir until sugar dissolves.
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.
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.
FOOD TEAM TIP: Chicken supremes are the chicken breast and first wing joint attached, with the skin on. You can brown the chicken in a frying pan if preferred.
Braaied bobotie spiced chicken with rice noodles
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.
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ALSO SEE: bacon wrapped frikkadels with tomato chutney
Feature image: Aremedia
