Lime Coconut Chicken with Kumara Noodles

1 tbspn white miso paste

1 tbspn honey

2 cloves garlic, crushed

2 tbspn extra virgin olive oil

720g chicken thigh fillets

800g kumara, peeled & spiralised or thinly julienned

4 medium courgettes, cut into ribbons

2 spring onions, thinly sliced

1½ c frozen podded edamame, thawed


Lime Coconut Dressing

½ c coconut cream

1 tbspn white miso paste

3 tbspn lime juice

1 tsp honey

To Serve

1 c coriander leaves

½ c toasted cashews, chopped

lime wedges

Lime Coconut Dressing

Place the coconut cream, miso, lime juice, and honey in a small bowl and combine with a stick blender or whisk. Set aside.

 Chicken & Noodles

Place the miso, honey, garlic and half the oil in a large bowl and stir well to combine. Add the chicken and toss to coat. Set aside to marinate for 20 mins.

Preheat oven to 180°C. Divide the spiralised kumara between 2 large oven trays and toss with the remaining oil. Cook the kumara in the oven for 4 – 5 mins. Transfer all the kumara to one tray, add the courgette, spring onion, edamame and toss to combine. Return to the oven for another 4 – 5 mins until the vegetables are softened and just cooked through.

Heat a fry pan over medium heat, add 1 tbspn of oil. Cook the chicken in batches until lightly charred on both sides, approx. 3 – 4 mins on each side. Then finish in the oven for another 5 mins until the chicken is cooked through. Set aside to rest.

Divide the kumara mixture between plates. Slice the chicken and add to the plates along with coriander leaves, cashews, and coconut miso dressing. Serve with lime wedges.