Recipe

Five spice chicken with brocconolini and cashew salad

This delicious chicken is so easy you won't believe it! Coated in a flavoursome Asian spice blend, the chicken pairs brilliantly with a fresh broccolini salad - perfect for entertaining at dinner parties or a quick week night dinner.

Oct 29, 2014 1:00pm
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Five spice chicken
  • 3 tablespoon olive oil
  • 1 1/2 tablespoon chinese five spice mix
  • 3 teaspoon garlic salt
  • 8 chicken thighs on the bone
Broccolini and cashew salad
  • 2 bunches broccolini
  • 2 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 1 bunch chives
  • 1/2 cup roughly chopped unsalted cashews
  • cracked black pepper, to taste
  • iced water
  • salt, to taste

Method

Five spice chicken
  • 1
    Preheat oven to 230°C (210°C fan-forced). Combine olive oil, five spice mix and garlic salt in bowl. Place chicken in bowl and toss through spice mixture. Place on unlined tray. Bake for 30 mins or until cooked through and skin is crisp.
  • 2
    Make salad.
Broccolini and cashew salad
  • 3
    Bring saucepan of salted water to the boil. Cook broccolini for 2 to 3 mins or until just tender. Drain and plunge into large bowl of iced water to set the colour and stop the cooking process. Drain well.
  • 4
    Place olive oil, lemon juice, honey, chives, salt and pepper in other bowl and whisk with fork to combine. Toss cold broccolini in dressing and sprinkle with cashews. Serve with 5-spice chicken.

Notes

If you would prefer a crisper skin on your chicken, place under the grill for 1 to 2 mins after the cooking process.

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