While crisped-in-a-pan leftover roast chicken is wonderful in salads, and poached chicken is healthier and succulent, the method I use below is a single of my go-tos for feeding a horde of hungry small children. It also saves you from turning on the oven and makes the most deliciously browned results. Allow me know how you get on.
Crispy rooster thigh, asparagus and cucumber salad with peanut dressing
Crisp, crunchy, spicy, sticky, with a handful of spring-time greens for good evaluate, and perfect for feeding on alfresco.
Prep 10 min
Prepare dinner 40 min
4 large chicken thighs, skin on
Salt and black pepper
1 tsp olive oil
2 tiny garlic cloves, peeled and grated
3 limes, as well as additional wedges to provide
1 substantial bunch asparagus (about 350g)
100g soba noodles
150g fresh or frozen peas
1 cucumber, halved lengthways, seeds scooped out and sliced at an angle
1 massive handful coriander leaves
1 tiny handful mint leaves
1 huge handful salted peanuts, about chopped, to serve
For the dressing
15g ginger, peeled and grated
50g smooth peanut butter
2 tsp honey
2 tsp sriracha (or other chilli sauce)
1 tbsp soy sauce
1 tbsp sesame oil
Time the rooster generously. Set a large frying pan above a medium heat, pour in the oil and lay in the thighs pores and skin aspect down. Fry carefully for about 25 minutes, pouring off any extra body fat as it is unveiled and turning down the heat if the pores and skin colors way too substantially. Convert the thighs, insert half the garlic and, right after a minute, the juice of 1 lime, and prepare dinner for a different 5 to 10 minutes, right until the hen is cooked via and golden.
In the meantime, snap off and discard the woody ends of the asparagus and minimize the spears into quarter lengths. Provide a large pan of salted h2o to a boil and cook the noodles in accordance to packet directions, introducing the asparagus and peas for the last number of minutes of cooking. Drain and rinse beneath chilly h2o.
Blitz all the dressing components, the zest and juice of the two remaining limes and a tablespoon of drinking water with a adhere blender. Flavor and year with salt, pepper and much more honey or chilli sauce, if you need much more sweetness or warmth.
When the rooster is cooked, just take the meat off the bone and around shred alongside with the crispy pores and skin. Prepare the noodles, asparagus and peas on a serving plate and scatter around the cucumber and chicken. Rip about the herbs, drizzle with the peanut dressing, sprinkle around the peanuts and serve right away with a small more chilli sauce on the aspect and a bundle of lime wedges.
And for the relaxation of the 7 days …
Provide the salad in little one gems for an outdoor feast if you want to go meat-free, insert shredded carrot and courgette to bulk it out. Save all the hen body fat poured off from the pan – it’s mouth watering on roast potatoes.