Zesty chicken with kumara

South Waikato News - - Community Cookbook -

This recipe can be made in 30 min­utes, mak­ing a perfect mid­week din­ner.

Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­bag.co.nz

1 cap­sicum, core and seeds re­moved, sliced 1cm-thick Pre­heat oven to 220C. Bring a medium pot of salted water to the boil. Pre­heat a bak­ing dish (if us­ing).

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

While kumara cooks, pre­pare the rest of the meal. Pat chicken

❚dry with pa­per tow­els. In a medium bowl, com­bine flour and le­mon pep­per spice. Heat a driz­zle of oil in an oven-proof fry-pan on medium-high heat and lightly coat chicken in flour/ le­mon pep­per spice mix.

Cook chicken for 1–2 min­utes each side, un­til golden (chicken does not need to be cooked through). Set aside.

Re­turn pan to medium-high heat, add wine/stock and gar­lic to deglaze pan. Cook 1-2 min­utes un­til wine/stock has re­duced. Add browned chicken, le­mon zest and juice. Sim­mer for 1 minute, spoon­ing juices over chicken. Place pan into oven and bake chicken for 6-8 min­utes, un­til cooked through.

While chicken is cook­ing, heat a driz­zle of oil in an­other fry pan on high heat. Stir-fry beans and cap­sicum for 3-4 min­utes, toss­ing reg­u­larly, un­til beans are bright green and just ten­der. Sea­son with salt and pep­per.

To serve, divide gold kumara mash be­tween plates and top with le­mon pep­per chicken. Serve veges on the side and driz­zle over any cook­ing juices.

Us­ing kumara in mash is a tasty al­ter­na­tive to po­tato.

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