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Sticky roast chicken with oriental shallot and carrot salads

UK SHALLOTSThis recipe for Sticky roast chicken with oriental shallot and carrot salad has been reproduced courtesy of www.ukshallot.com

If you want to get healthier and shed a few pounds but don’t want to deprive your taste buds, try cooking with shallots. Shallots are low in fat and contain just 40-50 calories per 80g, which counts as one portion towards the recommended five portions of fruit and vegetables per day.

Not only that, but shallots are a rich source of vitamins A,B and E and have twice the levels of vitamin C in onions. What’s more, shallots’ vitamin C content is double when eaten raw, for example, in salads.

Shallots are also a great source of potassium which is important for maintaining a stable blood pressure and they are low in sodium. And if that’s not enough reasons for buying shallots, they contain Allicin which is thought to help lower blood cholesterol levels, promote good heart health and stimulate the body’s immune system!

UK Shallots are a fantastic addition to healthy dishes adding a unique, piquant flavour and can liven up and bring a certain ‘pizazz’ to even the most sensible healthy salads, sandwiches, soups and suppers!

For more ideas on how to cook with shallots visit www.ukshallot.com

Sticky roast chicken with oriental shallot and carrot saladsIngredients for Sticky roast chicken

4 skinless, boneless chicken breasts
2tbsp Blue Dragon Sweet Chilli Dipping sauce

For the dressing:
3 medium red chillis, deseeded & finely chopped
2 tbsp nam pla (fish sauce)
Juice of 1 lime
1 tsp sugar
Small handful mint leaves, roughly chopped

For the salad:
1 large carrot, cut into fine matchsticks
6 shallots, finely sliced
½ Chinese lettuce, finely shredded

How to make Sticky roast chicken

  • Rub the chicken with the sweet chilli sauce and roast in the oven at 200°C (180°C for fan ovens) or Gas 6 for 20 - 25 minutes until cooked through and crisp and sticky on the outside.
  • Whilst the chicken is cooking make the dressing by combining all the ingredients in a large bowl.
  • Add the salad ingredients to the dressing and toss well.
  • When the chicken is cooked, slice finely and toss with the salad.
  • Serve immediately.

If you want to serve this as a cold salad, slice the chicken and leave to cool completely before adding to the salad.

Serves 4

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UK SHALLOTS

Published with permission of UK SHALLOTS

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