Fancy Chicken for dinner? Try Gizzi’s amazing crispy chicken in a satay sauce. Gizzi makes it extra special by spiralizing vegetables and marinating them with delicious Asian flavours.br br SUBSCRIBE Gizzi's Kale Chicken Caesar Salad br RECIPEbr INGREDIENTS:br 6 FREE-RANGE CHICKEN THIGHS, BONED, SKIN ONbr 2 TBSP CURRY POWDERbr PINCH OF SALTbr 1 TBSP COCONUT OR RAPESEED OILbr CRISPY SHALLOTSbr LIME HALVES, TO SERVE (OPTIONAL)br br FOR VEGETABLE NOODLES - YOU WILL NEED A SPIRALIZER:br 1 LARGE SWEET POTATO, UNPEELEDbr ½ DAIKONbr 1 LARGE COURGETTEbr 3 SHALLOTS, FINELY SLICEDbr A LARGE BUNCH OF MINT, LEAVES PICKED AND ROUGHLY CHOPPEDbr A BUNCH OF CORIANDER, LEAVES PICKED AND ROUGHLY CHOPPEDbr A BUNCH OF THAI BASIL LEAVES (OR PLAIN BASIL IF YOU CAN’T GET IT), LEAVES PICKED AND ROUGHLY CHOPPEDbr br FOR THE DRESSINGbr 2 RED THAI BIRD’S EYE CHILLIES, DESEEDED IF YOU PREFERbr JUCIE OF 2-3 LIMESbr 2 TBSP FISH SAUCEbr 1 TBSP PALM SUGARbr 1 TEASPOON TAMARIND PASTEbr br FOR THE SATAY SAUCE:br 1 TBSP COCONUT OR RAPESEED OILbr 2 HEAPED TBSP THAI YELLOW CURRY PASTEbr 200ML COCONUT MILKbr 200ML FRESH WHITE CHICKEN STOCKbr 4 TBSP PALM OR BROWN SUGARbr 1 TBSP FISH SAUCEbr 1 TSP TAMARIND PASTEbr 4 LIME LEAVESbr JUICE OF 1 LIMEbr br FOR THE CRISPY SHALLOTS:br 4 TBSP COCONUT OR RAPESEED OILbr 4 BANANA SHALLOTS, THINLY SLICED INTO RINGSbr br METHODbr br PUT THE CHICKEN IN A LARGE BOWL, ADD THE CURRY POWDER AND SALT AND MASSAGE THE SPICES AND SALT INTO THE CHICKEN THIGHS UNTIL THEY ARE COATED ALL OVER. SET ASIDE.br br WHILE THOSE FLAVOURS ARE DOING THEIR JOB, USE A SPIRALIZER TO TURN YOUR SWEET POTATO, DAIKON AND COURGETTE INTO NOODLES. PUT THEM IN A LARGE MIXING BOWL.br br MAKE THE DRESSING BY PLACING THE CHILLIES, LIME JUICE, FISH SAUCE, PALM SUGAR AND TAMARIND PASTE INTO A BLENDER AND BLEND WELL. POUR THE DRESSING ON TOP OF THE VEGETABLE NOODLES AND MIX THOROUGHLY, THEN PLACE IN THE FRIDGE UNTIL YOU ARE READY TO SERVE.br br NOW MAKE THE SATAY SAUCE. HEAT THE OIL IN A FRYING PAN OVER MODERATE HEAT, ADD THE CURRY PASTE AND FRY FOR 2 MINUTES, OR UNTIL AROMATIC. POUR IN THE COCONUT MILK AND CHICKEN STOCK AND THEN ADD THE PEANUT BUTTER, SUGAR, FISH SAUCE, TAMARIND PASTE, LIME LEAVES AND LIME JUICE. BRING TO THE BOIL, THEN REDUCE THE HEAT AND SIMMER FOR ABOUT 5 MINUTES, OR UNTIL IT HAS REDUCED AND BECOME A RICHLY FLAVOURED SATAY SAUCE.br br GET A FRYING PAN HOT AND ADD THE OIL. FRY THE CHICKEN, SKIN-SIDE DOWN, FOR 4-5 MINUTES, OR UNTIL GOLDEN AND CRISPY. TURN OVER AND COOK FOR ANOTHER 4-5 MINUTES, OR UNTIL THE CHICKEN IS COOKED THROUGH. REMOVE FROM THE PAN AND LEAVE TO REST FOR A FEW MINUTES.br br FOR THE CRISPY SHALLOTS:br HEAT THE OIL IN A FRYING PAN OVER A LOW HEAT AND FRY THE SHALLOTS FOR 10-15 MINUTES OR UNTIL THEY START TO CRISP UP AND TURN A LIGHT GOLDEN COLOUR. SCOOP OUT THE SHALLOTS AND DRAIN ON SOME KITCHEN PAPER.br br br Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.br Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.br br Follow us:br br Follow Gizzi:br br Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.