Smoky Grilled Chicken with Zucchini Ramen Noodles

January 27, 2016 • Posted in: chicken, Soup, Summer

Ingredients

For the Grilled Chicken:

  • ¼ teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt flakes
  • 1 tablespoon olive oil
  • 500g boneless skinless chicken thighs (5-6)

For the ramen:

  • 2 small zucchini, spiraled
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt flakes
  • 1 tablespoon peanut oil
  • ½ cup sliced red sweet peppers
  • ½ cup sliced onions
  • 3 cups assorted raw vegetables
  • 8 cups good quality chicken stock

Instructions

  1. Place two small bowls side by side and place in each: ¼ teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon chilli powder, ½ teaspoon garlic powder, ½ teaspoon ground coriander, ½ teaspoon ground cumin, ¼ teaspoon salt flakes.
  2. Place the chicken in a glass bowl and mix in one of the bowls of spices, plus 1 Tablespoon of olive oil. Allow the chicken to marinate for about an hour.
  3. Make long thing noodles from the zucchini using a spiralizer or a julienne peeler. Set aside.
  4. Preheat the grill to high. Place the chicken on the grill, discarding the marinade. Grill the chicken 5 minutes on one side and 4 minutes on the second side. Allow cooked chicken to sit for 5 minute and then cut slice piece lengthwise - in the opposite direction of the grill marks - into six or seven pieces. Set aside.
  5. Bring the chicken stock to a boil in a large pot.
  6. While the chicken stock is coming to a boil, heat 1 tablespoon of peanut oil in a wok or a large skillet over high heat. Add the vegetables and the second bowl of spices and sauté for 2 minutes. Pour the vegetables on a plate to prevent further cooking and set aside.
  7. Add the zucchini "ramen" to the boiling chicken stock and turn off the heat.
  8. Ladle the simple soup mixture into 5 bowls and top with the seasoned vegetables and the grilled chicken.
  9. Garnish with coriander, serve with sriracha and eat with chopsticks and a spoon.
Preparation time: 60 minutes
Cooking time: 15 minutes
Serves: 4-6

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