BBQ Chicken with Hasselback Potatoes and Piccalilli Salad

BBQ Chicken with Hasselback Potatoes and Piccalilli Salad

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, November 19, 2017.

Alternatively, cook chicken on the BBQ hot plate for 2-3 minutes each side, until cooked through.


Ingredients

Hasselback Potatoes

  • 400g potatoes
  • ½ tablespoon olive oil
  • 1 tablespoon melted butter
  • ½ block Parmesan cheese *

Piccalilli Salad

  • ¼ cauliflower, cut into very small florets and stalk finely chopped
  • ½ Lebanese cucumber, thinly sliced
  • ½ carrot, grated

BBQ Chicken

  • 300g chicken breasts
  • 1 tablespoon sweet chilli sauce
  • ¼ teaspoon salt

Dressing

  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 1 teaspoon vinegar (e.g. white wine, red wine, cider)
  • ½ tablespoon wholegrain mustard
  • ½ teaspoon turmeric
  • 1 tablespoon olive oil

To Serve

  • 1-2 tablespoons mayonnaise (optional)

Steps

  1. Preheat oven to 230°C. Bring a medium pot of water to the boil. Line an oven tray with baking paper. Prepare piccalilli salad vegetables. Preheat BBQ hot plate to medium high (if using). Cook whole potatoes in pot of boiling water for 10 minutes. Drain potatoes and run under cold water until cool enough to touch. While potatoes cook, mix together olive oil and butter in a small bowl. Fill pot with water again and bring back to the boil with a pinch of salt.
  2. Place a wooden spoon alongside each potato and use it as a stopper to stop the knife cutting all the way through. Make 8-10 slices along the top of each potato, ¾ of the way down. Place onto prepared tray and brush with melted butter mixture. Bake for about 25 minutes, until tender. Grate cheese.
  3. When potatoes are tender, sprinkle with cheese and bake a further 5 minutes, until golden and crispy. Cook cauliflower in pot of boiling water for 4-5 minutes, until tender. Drain well and set aside while you prepare the chicken.
  4. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Place in a shallow bowl along with sweet chilli sauce and salt and mix to coat.
  5. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook chicken for 2-3 minutes each side, until cooked through. Set aside to rest. While chicken rests, whisk dressing ingredients in a large bowl and toss with remaining piccalilli salad ingredients. Season to taste.
  6. To serve, divide seared chicken, hasselback potatoes and piccalilli salad between plates. Dollop with mayonnaise (if using).

Nutritional Information

Energy 2071 kj
495 kcal
Protein 36.8g
Carbohydrate 32.1g
Fat 23.7g