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Seared Chicken with Cucumber Dressing


1/3 cup Hoisin sauce 3 tbs soy sauce

1 tbs lime juice

8 chicken thigh fillets (880g) trimmed


1 Lebanese cucumber (160g) chopped

ths sea salt

cup brown sugar

1tbs water

1ths lime juice

1 tbs brown vinegar (alternatively use Balsamic Vinegar for a whole new experience

2 long red chillies sliced

cup pine nuts


Combine the Hoisin sauce, soy sauce and lime juice non-metallic bowl. Cut three incisions into the chicken

Place the fillets in the bowl and coat with the marinade. Cover and refrigerate for 30 minutes.

To make the dressing, place the cucumber in a colander, sprinkle with the salt and set aside for 5 minutes. Rinse then drain. Combine the sugar and water in a Calphalon Chef's Pan over medium heat. Stir until the sugar is dissolved then simmer for 3 minutes. Remove from the heat and add the lime juice and vinegar. Set aside to cool.

Heat a Calphalon One Square Grill Pan on medium to high heat. Cook the fillets, basting occasionally, until golden and cooked through.

To serve, stir the cucumber, chillies and pine nuts through the sugar mixture. Place a fillet on a bed of fresh summer vegetables and lettuce and top with a little cucumber dressing.

Last modified on Tuesday, 11 October 2011 14:39

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