Thursday, December 15, 2011
Recipe: Chilli Garlic Chicken, with Smashed Carrot and Parsnip
A recipe using the old and the new- from the last harvest of my summer chillies, to the lovely seasonal winter root veg! To be honest i probably shouldn't be blogging right now- i've got a lot of packing and organising to do!! Going to Iceland on saturday (and no- not the shop!! No chicken tikka bites for me!!). Will update you all on my shinanigans when i get back, promise! The root vegetable "smash" doesnt look amazing I guess, but the flavours in this dish are to die for!
Chilli Garlic Chicken with smashed carrots and parsnips (serves 3) £1.81 per serving
3 large chicken breasts
1 tbsp olive oil
3 little hot green chillies
25g fresh coriander, stalks and leaves
2 garlic cloves
1 tsp crushed ginger
Salt and pepper
400g parsnips, peeled and diced
800g carrots, peeled and diced
1 tsp cumin or dukka
2 tbsp single cream
Salt and pepper to taste
1. Preheat the oven to 200C. Mix all the chicken ingredients (except the chicken!) in a food processor. Put the chicken breasts in an ovenproof dish, and rub the butter all over the breasts. Cook in the oven for 40 minutes (Halfway through cooking process, baste with the juices).
2. Meanwhile, bring a large pan of water to the boil. Boil the parsnips and carrots in salted water for 20 minutes, or until soft. Remove the chicken from the oven, and remove the chicken from the juices it’s been cooking in.
3. Drain the vegetables, and mash with the cream, cumin, and all of the juices from the chicken. Season to taste, and serve alongside the chicken!