- 400g chestnut mushrooms
- 2 carrots
- 1 lemon
- 2 garlic cloves
- A thumb of ginger
- A thumb of turmeric
- 1 chicken stock cube
- 2 tbsp tamari
- 4 chicken thighs & 4 chicken drumsticks
- 200g kale
- 4 nests of Asia noodles
- 1 tbsp sesame oil
- Sea salt
- Freshly ground pepper
- 750ml boiling water
- Large, deep roasting tin
- Measuring jug
- Large pan
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Halve the chestnut mushrooms and scatter them into a large, deep roasting tin. Trim the carrots and slice them on the angle into 1-2cm-thick pieces. Add the carrots to the tin. Grate in the lemon zest. Peel the garlic, ginger and turmeric and grate all 3 into the tin (see our turmeric prep tip). Crumble in the stock cube and add 2 tbsp tamari. Pour in 750ml boiling water and stir everything together.
- 2.
Rub the chicken pieces with a pinch of salt and pepper and sit them on top of the veg and stock, skin-side up. Carefully slide the tin into the oven and roast for 45-50 mins, till the chicken is golden and cooked through (if you slice into a piece there should be no pink).
- 3.
Meanwhile, strip the kale leaves off their stalks and roughly shred the leaves. Fill a large pan with hot water from the kettle, topping it up if needed.
- 4.
When the chicken is nearly ready, bring the pan of water to the boil. Add the noodles and kale to the water and simmer for 4-5 mins, till the noodles are tender. When they’re cooked, drain and divide the noodles and kale between 4 shallow bowls.
- 5.
Top with the chicken and ladle over the veg and broth. Drizzle ¼ tbsp sesame oil over each portion and serve with wedges of the zested lemon on the side for squeezing.
- Tip
The Right Tin
A high-sided roasting tin works best for this dish. If your tin is a bit small, you can use an ovenproof casserole dish or baking dish instead. - Tip
Love your leftovers
This recipe will keep in sealed containers in your fridge for up to 3 days. If you plan to freeze your recipe, we recommend freezing the chicken, roasted veg and sauce from your tin, and then cooking the noodles and kale freshly when serving. - Tip
Yellow alert
Be warned! Turmeric likes to stain everything yellow. prepare it on a glass chopping board, a plate or a board you cna wash up straight away and wear gloves and an apron to protect your hands and clothes.
