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Slow mango chicken with noodles

Slow-cooking is always the best way to cook meat. Here's a lovely and easy way to slow-cook chicken with bright fresh flavours. Takes less than half an hour to prepare, but with a two-hour gap in the middle while the chicken cooks.

Serves two, but should multiply up easily.

  • 2 chicken breasts
  • For the chicken marinade:
  • 1/2 an onion
  • 2 cloves garlic
  • 1 tsp chilli flakes
  • 1/2 tsp black pepper
  • a handful of dried mango pieces
  • 1 tbsp vegetable oil
  • For the noodles:
  • 2 blocks of noodles
  • 1/2 a courgette
  • 1/2 a lime
  • about 1 cm of ginger

Preheat the oven to 150ºC. Warm up the oil in a frying pan. Dice the onion and add it to the pan, stirring it around a bit. While it softens, chop the garlic finely and add it, then add the chilli flakes, pepper, and mango pieces. Stir the mixture and let it all soften. After about five minutes turn the heat off and let the mixture cool slightly.

Now bundle the chicken up. On a baking tray place a large sheet of tin foil. Place half of the marinade mixture in the middle of the foil, and spread it out a bit, they lay the two chicken breasts on top. Pour the remaining marinade mixture on top of the chicken pieces, and fold the tinfoil in to make a loose parcel. (It should be loose so that steam can circulate.) Wrap the whole lot up in a second large piece of foil, to ensure it's wrapped up securely (but still loose).

Put the chicken bundle in the oven. It should cook at 150ºC for an hour, then turn it down to 110ºC and leave it for another hour or hour-and-a-half (it's up to you).

When you're almost ready to eat, get a frying pan hot with more oil, and slice the courgette and the ginger. Stir-fry the courgette and ginger quickly. Drain the noodles and add them to the frying pan, then mix it all together and squeeze the lime juice over it. Mix it up again, and serve.

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