Ingredients

Method

• 4 chicken thighs
• 2 T sesame seeds
• 1/2 cup chicken stock
• 150 g fine Chinese noodles, cooked according to package instructions
• Tenderstem broccoli, steamed or stir-fried, for serving
For drizzling:
• Soya sauce
• sesame oil
For the basting sauce, mix together:
• 2 T honey
• 2 T sesame oil
• 2 T soya sauce
• 1 clove garlic, crushed

Method

Ingredients

Preheat the oven to 190°C. Line a baking pan with baking paper and arrange the chicken thigh portions in a single layer on it. Pour over the basting sauce and sprinkle liberally with sesame seeds. Leave to marinate for 10 minutes, then bake for 35 minutes, basting now and again, or until well-browned and tender.

Switch off the oven and remove the baking tray. Pour over he stock and add the cooked noodles, pushing them under the chicken, then return to the still-hot oven and leave for 5 to 10 minutes. Serve with the Tender stem broccoli and a drizzle of soya sauce and sesame oil.
Cook’s note: Leave out the noodles altogether and serve with steamed jasmine rice instead.

Per serving: 2341 kJ, 27 g protein, 35.4 g fat, 47 g carbs

TASTE’s take:
There’s a good balance of textures and tastes in this Chinese-inspired supper dish. Use chicken wings instead of thigh portions if you prefer.