Piri Piri Nikkei cockerel, vegetable tagliatelle and pasta
Piri piri, a Portuguese marinade made from garlic, chilli and vinegar, is mainly cooked for poultry. For this Nikkei version, we used a strong, fruity chilli paste, rice vinegar and soy sauce. A tagliatelle of crunchy seasonal vegetables is mixed with the noodles and a few fresh herbs. A delightful dish!
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Ingredients
Portions:
4
200 g
coquelet, cut into pieces
For the marinade:
1 tbsp
fresh red chilli paste
1 tbsp
rice vinegar
1 tbsp
low salt soy sauce
1 clove
garlic, minced
0.5 tsp
ground cumin
1 tsp
fine sugar
1 tbsp
sunflower oil
For the vegetable tagliatelle and pasta:
60 g
rice tagliatelle
30 g
red onion, thinly sliced
30 g
yellow carrot, julienned
30 g
leek, julienned
30 g
orange carrot, julienned
For the garnish:
10 g
fresh chives, chopped
10 g
fresh coriander, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a bowl, combine 1 tbsp fresh red chilli paste, 1 tbsp rice vinegar, 1 tbsp low salt soy sauce, 1 clove minced garlic, 0.5 tsp ground cumin, 1 tsp fine sugar, and 1 tbsp sunflower oil. Mix well to form the marinade.
- Add 200 g coquelet pieces to the marinade, coat well, and let sit for 15 minutes.
- Bring a pot of water to a boil and cook 60 g rice tagliatelle according to package instructions. Drain and set aside.
- In a pan over medium heat, sauté 30 g red onion, 30 g yellow carrot, 30 g leek, and 30 g orange carrot until tender but still crunchy, about 5 minutes.
- Add the marinated coquelet to the pan and cook until the chicken is fully cooked, about 10 minutes.
- Combine the cooked vegetables, chicken, and rice tagliatelle. Garnish with 10 g chopped fresh chives and 10 g chopped fresh coriander before serving.