Five Spice Chicken With Asian Broth

Prep:

1. pre-heat oven to 180C
2. wash coriander, finely chop stems and roughly chop leaves
3. finely chop chilli
4. wash, trim and cut bok choy into quarters
5. wash and trim zucchini, and cut into thin slices

Method:

1. Toss chicken with oil and five-spice powder in a bowl. Place on an oven tray lined with baking paper.
2. Cook in the oven for about 13 to 15 minutes, or until chicken is cooked. Remove from oven. Cover to keep warm.
3. Meanwhile, make broth. Bring water, stock, coriander stems and soy sauce to boil in a large saucepan over a high heat. Add noodles. Boil gently, for about 2-3 minutes. Add bok choy and cook for a minute followed by zucchini for a further minute.
4. Cut chicken into thick slices. Divide noodles, vegetables and broth among serving bowls. Top with chicken, coriander leaves and chilli.
5. wash and chop parsley
6. cut lemon into wedges
7. preheat the oven to 200°C (180°C fan-forced)
8. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
9. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
10. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
11. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
12. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
13. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.