Skillet Harissa Chili Spiced Flatten Chicken with Bok Choy & Udon Noodles
Finally, our Spring weather is looking promising and it’s time to clean and prepare our outdoor grills. I have created a simple Spring and Summer recipe with a flavour explosion with only a few ingredients. Recently, I have collaborated with ENTUBE, a company that provides flavourful pastes. I am always selective in the products I use and with their all natural ingredients, free of sugar and GMO, ENTUBE is a great complement to my family recipes. For this recipe, I have used their Harissa Chili Spiced Paste paired with a little chicken stock for an absolutely delicious seasoning for our chicken, bok choy and noodles. Visit my appetizer, mains and dessert sections to see additional flavourful and creative dishes I incorporated these pastes.
1 whole free range chicken, flattened
2 tbsp. ENTUBE Harissa Chili Paste
2 tbsp. canola oil
½ cup low sodium chicken stock
4 medium bok choy, cut in half lengthwise
500 g udon noodles, cooked
Preheat grill to medium heat.
In a small bowl, mix together harissa and oil. Rub chicken all over and gently under the skin with harissa mixture and set aside.
Place a large deep cast iron skillet on grill and heat well. Add chicken,
skin side down and sear for 5mins. Turn chicken over, sear for 2-3 mins and gently pour in the chicken stock. Close BBQ cover and cook chicken for 30-35 mins until the thermometer reads 185 F on the thickest part of the inner thigh and the skin is crispy.
Remove chicken and place on a platter to allow it to rest.
Add bok choy to the pan with the juices and sauté for 5-6 mins until soften. Add udon noodles and sauté for an additional 1-2 mins until noodles are heated through.
Cut chicken in pieces or keep whole and serve on top of noodles with a side of hot sauce.
SERVINGS 4-6| PREP & COOK TIME approx. 1 hour