Thursday, June 27, 2013

Allergy free chicken diane with roast potatoes recipe

  • 2 tbsps olive oil
  • Pontiac or desiree potatoes, peeled, cut into 1.5cm cubes
  • Salt and pepper, to taste
  • 30g Nuttlex
  • 700g chicken breast fillets, preferably with skin
  • 3 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ cup chicken stock made from a Massel vegetarian chicken ultracube
  • 2 tsps dijon mustard
  • ½ tsp salt
  • ½ tsp tamarind paste
  • 1 tsp molasses
  • ½ tsp vinegar
  • ½ tsp garlic powder
  • ¼ tsp chilli powder
  • Pinch of ground cloves
  • ½ tsp sugar
  • ¼ cup brandy
  • ½ cup Liddells lactose free thickened cream
  • 2 tbsps flat-leaf parsley, finely chopped
  • 2 tsps lemon juice

  • Preheat oven to 180°C.
  • Spread the potato on a baking tray, drizzle with 1 tbsp of olive oil and toss with salt and pepper.
  • Roast the potatoes while cooking the chicken.
  • Heat the Nuttlex and remaining 1 tbsp of olive oil in a frying pan over a medium heat.
  • Season the chicken and then cook for 2-3 minutes on each side until golden.
  • Place the chicken skin-side up on an oven tray, turn the potatoes, and roast both for a further 5 minutes, or until cooked and golden.
  • Return the chicken to the frying pan over a medium heat.
  • Add the shallots and soften for 1 minute while stirring.
  • Add the garlic and cook for 30 seconds.
  • Stir in the chicken stock, mustard, salt, tamarind paste, molasses, vinegar, garlic powder, chilli powder and ground cloves, brandy and cream.
  • Bring the mixture to the boil then simmer on medium heat for 2-3 minutes until the sauce has reduced by half.
  • Stir in the parsley and lemon juice.
  • Season to taste with salt and pepper.
  • Serve the chicken with the sauce and baked potato.

No comments:

Post a Comment