Lemon Chicken with Mash and Caper Crème
Ready in 35 minutes
• Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, March 24, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, March 24, 2019.
Ingredients
Lemon Chicken
- 1 pack chicken thighs
- 2 cloves garlic
- Zest and juice of ½ lemon
- 1 Tbsp mustard
Mash
- 800g potatoes
- 2 carrots
- ½ pack baby spinach
- 2 Tbsp butter
- ½ cup milk
Broccoli
- 1 broccoli
To Serve
- ½ lemon
- 1 pack caper crème
Have Handy
- Oil
- Salt & Pepper
Steps
-
Prep chicken Pat chicken dry. Mince garlic and place in a medium bowl with lemon zest and juice, mustard, ¾ teaspoon of salt and a drizzle of oil. Add chicken and toss to coat. Set aside to marinate.
-
Cook potatoes Peel and dice potatoes 3cm and dice carrots 1cm. Add both to a pot with a pinch of salt and cover with hot tap water. Cook on high with the lid on for 20- 25 minutes, until very soft. Drain and mash with spinach, butter and milk until smooth. Season to taste.
-
Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 5-6 minutes each side, until cooked through and golden. Rest, covered.
-
Cook broccoli Bring about 1 cup of salted water to the boil in a pot (with a lid) on high heat. Cut broccoli into small florets and roughly dice stalk. Place broccoli in pot, cover and steam for 3-4 minutes, until bright green and tender. Drain, drizzle with olive oil and season to taste.
-
To finish Thinly slice chicken and toss in any resting juices. Cut lemon into wedges.
-
Serve mash, broccoli and chicken with caper crème and lemon.