Chicken with preserved lemon, chillies and coriander

Name: Chicken with preserved lemon, chillies and coriander
Cook time: 30 min
Yield: 4
Ingredients: 4 chicken breast fillets; olive oil; 2 cloves finely chopped garlic; 1-2 small finely chopped red chillies; 1 tbsp honey; 2 tbsp finely chopped preserved lemon rind; 1 tbsp chopped chives; 1 tbsp fresh lemon juice; a handful of coarsely chopped coriander leaves; 4 sebago potatoes, peeled and chopped; 1 tbsp butter; skim milk; salad leaves, to serve

Lynne Mullins

February 18, 2021

Chicken with preserved lemon, chillies and coriander.Natalie Boog

Time:< 30 minsServes:4

Fast and fantastic.

Ingredients

4 chicken breast fillets
olive oil
2 cloves finely chopped garlic
1-2 small finely chopped red chillies
1 tbsp honey
2 tbsp finely chopped preserved lemon rind
1 tbsp chopped chives
1 tbsp fresh lemon juice
a handful of coarsely chopped coriander leaves
4 sebago potatoes, peeled and chopped
1 tbsp butter
skim milk
salad leaves, to serve

Method

Cut chicken breast fillets in half lengthwise.
Heat 2 tablespoons of olive oil in a large frying pan and cook fillets over high heat for 3-4 minutes each side or until browned and cooked through. Add another 1½ tablespoons of olive oil, garlic, chilli and honey. Cook for 1 minute, then add preserved lemon, chives, lemon juice and coriander. Stir and remove from heat.
Meanwhile, boil potatoes in lightly salted water for about 8 minutes or until tender.
Drain and mash with 1 tablespoon butter and sufficient skim milk to achieve desired texture.
Place a dollop of mash on serving plates and top with chicken and juices. Serve with green salad leaves.