Seared Thai Chicken & Roasted Kūmara
with Soy-Garlic Greens & Coconut Sauce
This simple yet stunning meal is sure to amaze and delight. It’s the perfect combination of tender chicken with an aromatic ginger and coconut sauce, oh and sweet roasted kūmara, too!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Coriander
320 g
Chicken Thigh
1 sachet
Southeast Asian Spice Blend
1 packet
Ginger Paste
2
Garlic
1
Asian Greens
1 packet
Coconut Milk
1
Courgette
1
Kumara
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 12-15 minutes.
• While the veggies are roasting, finely chop garlic. Trim green beans. Roughly chop Asian greens. • In a medium bowl, combine Southeast Asian spice blend and a drizzle of olive oil. Season, then add the chicken thigh and a pinch of salt.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken thigh and cook until browned, 2 minutes each side. • Transfer chicken to a lined oven tray and bake until cooked through, 12-14 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
• While the chicken is baking, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing until tender, 3-4 minutes. • Add Asian greens and half the garlic then cook, tossing, until just wilted, 1-2 minutes. • Add the soy sauce (for the veggies) and stir to combine. Transfer to a bowl. TIP: Add a dash of water to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic and ginger paste, stirring, until fragrant, 1 minute. • Add coconut milk, the brown sugar and soy sauce (for the sauce). Stir to combine and simmer until slightly reduced, 2-3 minutes.
• Slice Southeast Asian-spiced chicken. • Divide roasted pumpkin, soy garlic greens and chicken between plates. Pour over the coconut sauce. Tear over coriander to serve. Enjoy!
