Five spice is a gorgeous blend of aromatic spices and it's the perfect way to jazz up chicken or pork, this recipe works really well as a healthy alternative to a classic burger or fajitas. I've used plenty of five spice on these juicy chicken thighs and fried to blacken. The chicken is roughly chopped into strips then thrown back in the pan to crisp up before quickly tossing the vegetables in the flavours. As this this a relatively
light interpretation of a burger, I've made chunky sweet potato chips (which are totally addictive!) and an avocado dip to accompany. This is a fun and different meal for those looking for something healthy but interesting.
4 chicken thigh fillets
3 tsp five spice
1 sweet potato, cut into chunky chips
125g red cabbage, cut into thin strips
1 carrot, cut into thin strips
2 spring onions, finely chopped
3 tbsp natural yogurt, I used Yeo Valley
A squeeze of lime
Iceberg lettuce, leaves carefully separated
Radishes, to serve
Small bunch of coriander, chopped
1 tbsp olive oil
1 tbsp ground nut oil
Salt and pepper
Preheat the oven to 200C.
Pour the olive oil in a baking tray and place in the oven to heat. Once hot, remove the tray and carefully place the chips in the hot oil. Season with salt and pepper, then place in the oven to cook for around 30 minutes, or until crisp and golden. Turn half way through cooking.
Now you can beat up the chicken! Place the thighs on one side of a large piece of greaseproof paper, fold over the paper and bash with a rolling pin until the chicken has flattened out. Rub the chicken with the ground nut oil and 2 tsp of the five spice, the rest we will use later. Leave for 10 minutes to marinate.
Meanwhile, mash the avocado on a chopping board (using a potato masher is very effective), place in a bowl and stir in the natural yogurt. Add a squeeze of lime and season to taste, then put to one side.
Take a large pan and heat over a medium to high heat with no oil. Once hot place the chicken into cook, cook for 4-5 minutes on each side or until blackened and crisp. Remove from the heat and place on a chopping board to cool for a few minutes before handling.
Chop the chicken roughly into thin strips, reheat the pan and throw the chicken strips back into the pan with the remaining teaspoon of five spice, tossing to combine. Cook for 5 minutes or until crisp. Now add the carrot and cabbage, toss with the chicken for 1 minute before removing from the heat and placing straight in a serving bowl.
Serve immediately with plenty of the chicken mix piled into a lettuce leaf and top with the avocado dip, coriander and spring onion. Pile those addictive sweet potato chips on your plate and enjoy!