Teriyaki Chicken With a Asian Blood Orange Salad

Crazy good dish!

Marinade four boneless, skinless chicken thighs for at least eight hours, turning once.  Very Teriyaki is a good brand of marinade.

Recipe for the salad, for two:

2 handfuls of baby mixed lettuce greens
1/2 blood orange, peeled and sectioned
juice from the other half of orange
juice from half a lime
2 T hot sesame oil
1 t extra virgin olive oil
1 T balsamic vinegar
1/2 avocado, cubed
1 t lemon grass, finely chopped
1 t fresh ginger, ground in a mortar and pestle
salt and pepper
handful of dried rice noodles

First brown the chicken thighs on both sides, on the grill or in a saute pan.  Do this on medium heat, so you don't burn them, just get some color on the chicken and pop them in the oven to finish cooking.

For the salad, just combine all the ingredients into a mixing bowl and gently toss using your fingers.  Don't use tongs or spoons, they will just bruise the tender lettuce!

Serve onto plates with the chicken.

Bon Appetit!  Chef Hobbes

Crispy Chicken With Thai Green Curry and Rice Noodles with Red Cabbage Kimche Slaw

OK, this recipe is from Jamie Oliver's "Meals in Minutes" cookbook!  As most of you know I'm a big Jamie fan,  but I've been working on this meal for almost two hours, so be careful, maybe he meant meals in 120 minutes!  So bollocks to that, I fixed it a bit, but it's still going to take a while to cook.  The good news is, it's really good and easy to do, and it's a fun change of flavors.

Recipe for four:
Chicken:
4 chicken thighs, skin on and bone in
1 T honey

Red Cabbage Slaw:
1/2 small head red cabbage, thinly shredded
1/4 bunch cilantro, stems removed
1/2 red onion, thinly sliced
1 small bunch radishes, thinly sliced in rounds (watch your fingers)
1 green chili, thinly sliced
1 red chili, thinly sliced
1 - 1" piece of ginger, peeled and crushed
Juice of two limes
A drizzle of sesame oil
Salt and pepper

Curry Sauce:
1 - 1" piece ginger, peeled
3/4 bunch cilantro, large stems removed
1 green chili, stem removed
4 cloves garlic, peeled
1 lemongrass stalk, outer leaves removed and trimmed
1 bunch scallions
1 can coconut milk
Juice of one lime
2 T soy sauce
2 T sesame oil
1 t green curry paste

Noodles:
1 packet of rice noodles
Sesame oil
Juice of one lime

Get the oven hot, set it at 350*.  Place the chicken on a sheet pan or roasting dish, drizzle with a good amount of olive oil, and season with sea salt and pepper, make sure to use a lot of salt.  Then place in the oven.  It will take about one hour to cook.  Just before it's done drizzle the honey over the chicken, and cook for a few more minutes so it gets nice and sticky.

While the chicken is cooking, place all the curry sauce ingredients (except for the coconut milk) into a food processor and puree, then blend in the coconut milk.  Place the sauce in a saucepan and heat over a medium high heat.  When hot, cover and turn down the heat to low.

Now make the slaw in a large stainless steel bowl, adding all the ingredients except the lime juice and oil, add those at the last minute.

Boil a kettle full of water, place the rice noodles in a pan and pour the boiling water over them until they're covered, and let them soak for a bit until soft.  If you're ready to plate, place the chicken (remember to drizzle on the honey) onto warm plates, dress the slaw with the juice and oil, and place the stainless steel bowl with the slaw on the stove over medium heat and toss it just to warm it a bit, then plate it.  Now drain the noodles and return to the pan and pour in the lime juice and oil and stir, and plate, then add curry sauce on top of noodles.

Bon Appetit!  Chef Hobbes