The Courier-Mail - QWeekend - - FOOD -

Serves 6 as main

6 large chicken thighs, bone­less, skin­less

2 cauliflowers cut into small flo­rets

50g but­ter, diced

Salt flakes & freshly ground black pep­per

80g flaked al­monds, lightly toasted

50ml rice bran oil

4 rash­ers ba­con, cut into lar­dons

500g green beans, tops re­moved, sliced into 4cm lengths

2 tbs pars­ley, finely chopped 1 Place chicken thighs be­tween two sheets of freezer pa­per; beat with mal­let to en­sure quick, even cooking. 2 Put cau­li­flower flo­rets in mi­crowave-safe con­tainer with but­ter, salt and pep­per and 150ml wa­ter. Top with lid and mi­crowave on high for 4 min­utes till just ten­der. Blend us­ing stick blen­der to achieve rustic-style mash. 3 Heat large non-stick pan on medium, add al­monds, toss till golden. Re­move from pan and set aside. 4 Re­turn pan to high, slick with rice bran oil, add chicken in one even layer. Cook on high for 3-4 mins till golden, turn and move chicken to one side of pan. Add ba­con, then green beans and place lid on pan, cook on medium for 4-5 mins un­til ba­con crisp and chicken cooked through. Add al­monds and half the pars­ley. 5 To serve, place mash to one side of plate, spoon chicken, bean and ba­con mix­ture along­side mash and gar­nish with re­main­ing pars­ley and a grind of pep­per.  Wine match: 2013 Cullen Man­gan Vine­yard Mer­lot Mal­bec Pe­tit Ver­dot ($29)

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