Herbed Chicken Thighs on Raw Zucchini Noodles
Photography Aaron McLean.
Brought to you by Rangitikei Chicken
Raw zucchini noodles make a healthy and fresh replacement for traditional pasta noodles. You could add chunks of fresh mozzarella and halved cherry tomatoes to make a larger meal.
Serves: 4
INGREDIENTS
1 packet corn-fed free range Rangitikei chicken thighs
2 tablespoons olive oil
⅓ cup white wine
6 medium zucchini, cut into thin spaghetti-like strips
parsley sprigs, for serving
20 large black olives, pitted
parmesan for shaving
Dressing
⅓ cup olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
¼ cup chopped parsley
sea salt and ground pepper
METHOD
Dressing: Whisk the oil, lemon juice and garlic in a bowl and season.
Stir in the parsley.
Put the chicken thighs in a shallow dish and spoon over 3 tablespoons of the dressing, turning to coat.
Put the zucchini noodles in another dish and toss well with the remaining dressing. Set aside, tossing occasionally.
Heat the olive oil in a large sauté pan and cook the thighs until golden and cooked through. Add the wine and let it bubble up for a couple of minutes until reduced and syrupy.
To serve: Divide the zucchini noodles between plates. Slice the chicken and place over the zucchini, spooning over the pan juices. Add parsley and olives then top with a good grating of parmesan.
Cook’s tip: We used a spiralizer to slice the zucchini. A mandoline will also work well giving you thin spaghetti-like strips or use a vegetable peeler to shave long wide strips.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.