A braai doesn’t have to be loaded with heaps of fatty meats. Enjoy the lighter side of a braai with this braaied bobotie spiced chicken with rice noodles recipe.
Braaied bobotie spiced chicken with rice noodles
Ingredients
- 4 cloves garlic, coarsely chopped
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp sea salt
- ¼ cup canned coconut milk
- 2 tsp fish sauce
- 4 x 250 g chicken breast supremes
- LIME DRESSING
- ¼ cup lime juice
- ¼ cup fish sauce
- 2 tbsp sugar
- 1 ½ tsp sesame oil
- NOODLES
- 480 g butternut, peeled into long strips
- 100 g dried rice vermicelli noodles
- 250 g golden yellow tomatoes, halved
- ¼ cup crispy onion sprinkle
- 1⁄2 cup fresh mint leaves
- SERVE
- Lime wedges
Instructions
Pound garlic, curry powder, cumin, turmeric and salt with a mortar and pestle to a smooth paste. Stir in coconut milk and fish sauce. Rub all over chicken. Place chicken in a dish, cover and refrigerate for a minimum of 1 hour or preferably overnight.
Preheat oven to 180°C.
Line a tray with baking paper. Heat a large grill plate (or braai) over medium-high heat. Cook chicken for 3 minutes on each side or until dark grill marks appear. Transfer chicken to the tray.
Roast for 12 minutes or until just cooked through. Cover loosely with foil to keep warm; stand for 5 minutes. Slice thickly.
For the lime dressing.
Combine ingredients in a bowl, stir until sugar dissolves.
**For the butternut and rice noodles
Place butternut and noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute, then drain. Transfer to a bowl of iced water and drain again.
To serve
Add noodles and carrots to a serving bowl, toss gently with tomatoes and dressing. Sprinkle with crispy onion sprinkle and serve chicken, lime wedges and fresh mint.
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Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
