Ingredients
- 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
Method
- 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.
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