Jamie Magazine
By Jamie Oliver
Just Added
About the recipe
This recipe is all about control – let the chicken stick to the pan at the start of the cooking so it develops a barbecue vibe, then stop the process by adding the liquid and letting it cook through to get soft and lovely.
Recipe From
Jamie Magazine
By Jamie Oliver
4 free-range chicken thighs, skin on, bone in
2 teaspoons Chinese five-spice powder
olive oil
1 fresh red chilli
3cm piece of ginger
1 bunch of spring onions
4 cloves of garlic
2 tablespoons runny honey
6 ripe plums
8 tablespoons rice wine vinegar
2 tablespoons low-salt soy sauce
sesame oil
300g free-range medium egg noodles
200g sugar-snap peas or mangetout
125g baby spinach
1 jasmine tea bag
¼ of a bunch of fresh mixed soft herbs
1 lime
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