Community cookbook




Stuff NZ Newspapers


CITRUS HONEY SEARED CHICKEN Serves 4 Ready in 35 minutes Ingredients Wedges ■ 800g potatoes, cut into wedges ■ 10g sesame seeds ■ 1 drizzle of oil Salad ■ 1 twin-pack baby bok choy, thinly sliced ■ 2 carrots, grated ■ lemon, juiced ■ 100g baby spinach ■ 3 Tbsp mayonnaise ■ 2 tsp dijon mustard Chicken ■ 600g chicken breasts, sliced 1cm ■ 2 garlic cloves, minced ■ 1 lemon, zested ■ 1 Tbsp honey ■ 1 tsp soy sauce ■ tsp sweet paprika ■ tsp garlic powder ■ tsp chives ■ 1 tsp lemon pepper ■ tsp onion powder ■ tsp salt ■ 1 drizzle of oil Method Preheat oven to 220C (or 200C fan bake). Prep and cook wedges: Cut potatoes into wedges and toss with sesame seeds on one to two lined oven trays with oil. Season with salt and pepper and roast for 25-30 minutes, until golden and tender. Prep salad: Thinly slice bok choy, grate carrots, and zest and juice lemon (reserve zest for chicken). Add all salad ingredients to a large bowl. Toss to combine and season to taste with salt and pepper. Prep chicken: Pat chicken dry and cut into 1-2cm strips. Mince garlic and add to a large bowl with remaining chicken ingredients (except oil) and toss to coat. Cook chicken: Heat oil in a large frypan on medium-high heat and cook chicken for about 6 minutes, stirring, until browned and cooked through. Serve: Chicken and wedges with salad on the side.