Friday, May 8, 2015

Recipe: Spiced Chicken with stir fried Thai Jasmine Rice

This is a really delicious recipe, and very easy to make. Better than anything you'll get from a thai or Chinese restaurant, with a very unique flavour. This spice blend is just amazing for marinating chicken or turkey- "The Spice Trail" have challenged bloggers to share their favourite spice blends and this is one of mine. It doesn't really have a name, it's just lush!
Spiced Chicken with stir fried Thai Jasmine Rice (serves 2)

Spice blend
1 tbsp fennel seeds
1 tbsp caraway seeds
1 dried Kashmiri chilli

Chicken Marinade
2 large chicken breasts
200ml white wine
6 wild garlic leaves, finely chopped
1 tbsp chopped fresh coriander (plus extra for garnish)
10g lemongrass paste
2 tbsp dark soy sauce
1 tbsp olive oil
1 tbsp honey

180g Thai jasmine rice
1 tbsp olive oil
6 wild garlic leaves, finely chopped
1 tbsp chopped fresh coriander
250g beansprouts
15g fresh ginger, finely chopped
¼ tsp turmeric
½ tsp Chinese 5 spice
100g spring onions, finely chopped
100g roasted red peppers (stuff you get in jars), sliced
170ml Chinese stir fry sauce (your favourite brand- mine is Co-Op stir Chinese stir fry sauce)
1 tbsp lime juice
1 tbsp light soy sauce
Salt and pepper to taste

1)      Toast the fennel seeds and caraway seeds in a frying pan. Pour into a spice grinder (or a mortar and pestle) and grind with the dried chilli until a smooth powder is achieved.
2)      In a Tupperware or bowl, marinade in the chicken breasts with 1 tbsp of the spice blend, and all the other marinade ingredients. Allow to marinate for at least 1 hour- the longer the better.
3)      Preheat the oven to 180C (fan oven). Cook the Thai rice according to packet instructions, drain and set aside. Put the chicken breasts and all leftover marinade in a baking tray and bake for 25 minutes.
4)      Meanwhile, stir fry the beansprouts, wild garlic, coriander, ginger, turmeric, 5 spice, spring onions, and red peppers in the olive oil in a large wok for 5 minutes. Add the stir fry sauce, lime juice, and soy sauce, and cook for a further 1 minute.
5)      Add the cooked rice, and stir fry for about 2 minutes, or until the rice has soaked up all the sauce and all ingredients are well combined. Remove the chicken from the oven, slice, and serve with the rice (with any pan juices leftover poured on top of the dish). Serve with extra fresh coriander on top.  

1 comment:

  1. This does look absolutely lush indeed - I adore fennel and caraway seeds. A perfect entry for the latest Spice Trail challenge. Thanks so much for linking up :)