Lemon Moroccan Chicken with Jersey Royals

Lemon Moroccan Chicken with Jersey Royals

 [purerecipe]

Ingredients

  • Lemon Chicken
  • 2, skinned Chicken Breast
  • 1 Tsp Smoked Paprika
  • Zest of 1 Lemon
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Cinnamon Stick
  • Carrot puree

  • 4 medium Carrots
  • 1 bulb Garlic
  • 1-2 Tbsp Cream/butter/milk
  • Jersey Royals

  • 500g Jersey Royal(or new potatoes)
  • 25g Butter
  • 1/4 bunch Parsley
  • 1 clove Garlic
  • Spinach

  • 250g Spinach
  • Pinch Nutmeg
  • 1 small knob. Butter

Directions

  1. Rub the oil, paprika and lemon zest into the chicken. Place in a container and marinate from 2 up to 24 hours.
  2. Roast the garlic bulb in some foil at 180c for 20 mins until soft. At the same time boil carrots until soft. Transfer to a processor, squeeze out the garlic into the processor with the carrots. Season with salt and white pepper Add a little bit of cream or a knob of butter and puree, pass through sieve for really fine texture.
  3. Simmer the new potatoes for about 20-25mins until soft but not mushy. They should retain a bit of bite so the crushed potatoes have different textures. In another pan melt the butter with garlic, add the parsley and leave to infuse as the potatoes cook. Add this mix to the potatoes once they are cooked and crush with the back of a fork. Season.
  4. Once the potatoes have had 10mins get your chicken on. In a pan heat a tablespoon of oil, add another teaspoon of paprika and the cinnamon stick. Next add the chicken and cook over a medium heat for 5-6 mins a side. Cut your zested lemon in half and cook flesh side down until it caramelises. Reserve.
  5. In a another pan, wilt your spinach with some butter, season with nutmeg, salt and black pepper.
To plate up, spoon some carrot puree across the plate, place a chicken breast on top. To the side add the spinach and fill a 9cm cooks ring with the crushed potatoes. Decorate with the cinnamon stick and caramelised lemon which creates a lovely jus for the  chicken when squeezed over.

4 Comments

  1. for how many servings is this recipes

    • Dave Crichton

      Hi Maria, it will serve two comfortably. The stock can be used to poach up to four chicken breasts. It can then be used once more after that. So freeze it until needed again.

      Hope this helps.

      David

  2. do the potatoes need to be peeled?

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