This simple but mouth-watering dish of zucchini noodles with crispy chicken and a wonderful avocado dressing hits the spot each and every time. Here’s to the simple things in life.
4 boneless chicken thighs, skin on
2 tablespoons coconut oil or good-quality animal fat*
1 litre (4 cups) chicken bone broth or salted water 4–5
zucchini (about 700 g in total), spiralised into thin noodles
1 large handful of baby spinach leaves
80 g (1⁄2 cup) pine nuts (activated if possible) toasted, plus extra to serve
chilli flakes, to serve
1 handful of basil leaves
2 garlic cloves, finely chopped
4 tablespoons olive oil
3 tablespoons lemon juice
sea salt and freshly ground
To make the sauce, place all the ingredients in the bowl of a food processor and blitz until smooth. Season with salt and pepper to taste.
Place the chicken between two sheets of baking paper and flatten with a mallet. Season the skin with salt.
Melt the oil or fat in a large, heavy-based frying pan over medium–high heat, add the chicken, skin-side down, and season the exposed flesh with salt. Fry the chicken, undisturbed, for 6–8 minutes until the skin is crispy and golden brown. Flip the chicken over and cook for 3 minutes until cooked through. Slice the chicken and set aside, keeping warm.
Bring the broth or salted water to the boil in a saucepan, add the zucchini noodles and cook for 20 seconds. Drain, reserving the broth for another use.
Gently mix the avocado sauce, chicken, spinach and pine nuts with the noodles. Divide between serving plates and sprinkle on some chilli flakes and a few extra pine nuts.
This recipe was taken from Pete Evans cookbook ‘Spiralise’, which is available online here.