This Cajun Chicken with Gremolata recipe is an easy way to feed the family
2 free range chicken breasts
3 potatoes – peel and dice (2cm)
1 tbsp Cajun spice
200g green beans – trim ends
2 tbsp parsley – chop
1 tbsp lemon zest (finely grate the rind of the lemon)
1 clove garlic – peel and chop finely
2 tbsp lemon juice
butter and milk (from your pantry)
olive oil, salt and pepper (from your pantry)
Place a large pot of lightly salted boiling water on high heat. Add potatoes and cook for about 10 minutes till soft. Drain. Then mash your potatoes with a knob of butter, a splash of milk, salt and freshly ground pepper and keep warm.
Put a dry griddle pan or frying pan on to medium to high heat. Season the chicken breasts with the Cajun spice, salt and pepper and rub with a bit of olive oil. Place them in the hot pan and cook until they are nicely brown – about 6 or 7 minutes on either side, turning only once. Add a knob of butter and spoon the melted butter over the chicken a few times. Remove the chicken from the pan to a plate and cover with tin foil and leave to rest.
Gremolata: Mix the parsley, lemon zest, garlic, lemon juice, salt and pepper in a bowl. Set aside.
Place a saucepan of lightly salted water on to high heat. Add the green beans for about 3 or 4 minutes until cooked but still slightly crunchy. Remove from stove, drain and season with a knob of butter, salt and freshly ground black pepper.
To serve divide the mash between the plates, place the chicken on top and cover the chicken with the gremolata. Serve a portion of green beans on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.