Lemon pep­per spiced chicken

This is a speedy recipe that can be pre­pared in 20 to 25 min­utes, per­fect for a week­night.

Central Leader - - EDUCATION -

Ku­mara mash

800g gold or or­ange ku­mara, peeled and diced 2cm 1⁄ cup milk 2

2 ta­ble­spoons but­ter 2-3 hand­fuls baby spinach leaves, roughly chopped

Lemon pep­per chicken

650g skin­less, bone­less chicken thighs

1 ta­ble­spoon flour

2 tea­spoons lemon pep­per sea­son­ing

1 tea­spoon dried oregano

1⁄ cup white wine


2 cloves gar­lic, minced

Zest and juice of lemon


300g green beans, ends trimmed 1-2 cour­gettes, sliced into 1cm rounds PRE­HEAT oven to 220C. Bring a large pot of salted wa­ter to the boil. Pre­heat a bak­ing dish (if us­ing).


Cook ku­mara in pot of boil­ing wa­ter for 15-17 min­utes, un­til very soft. Drain and mash with milk and but­ter un­til smooth. Fold through spinach and sea­son to taste with salt and pep­per.

Pat chicken dry with pa­per tow­els. In amedium bowl, com­bine flour, lemon pep­per and oregano.

Heat a driz­zle of oil in a large, oven-proof, fry-pan on medium-high heat and coat chicken in flour/ lemon pep­per mix. Cook chicken for 1-2 min­utes each side, or un­til golden (chicken does not need to be cooked through). Set aside.

Re­turn pan to medium-high heat, add wine and gar­lic to deglaze pan and cook for 1–2 min­utes, un­til wine

2. 3. 4.

has re­duced. Add lemon zest and juice and cooked chicken. Sim­mer for a fur­ther 1 minute, spoon­ing juices over chicken. Place whole pan in oven to roast chicken for 6-8 min­utes, or un­til cooked through.

While chicken is cook­ing, heat a driz­zle of oil in an­other fry-pan on high heat. Stir-fry beans and


cour­gette for 2-3 min­utes, toss­ing reg­u­larly, un­til bright green and just ten­der. Sea­son with salt and pep­per.


To serve,

spoon ku­mara mash be­tween plates and top with lemon pep­per chicken. Serve veges on the side and driz­zle over any cook­ing juices.

Adding baby spinach into your mash is a great way to add veg­eta­bles to a meal.

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