Fast and fantastic.
4 chicken breast fillets
olive oil
2 cloves finely chopped garlic
1-2 small finely chopped red chillies
1 tbsp honey
2 tbsp finely chopped preserved lemon rind
1 tbsp chopped chives
1 tbsp fresh lemon juice
a handful of coarsely chopped coriander leaves
4 sebago potatoes, peeled and chopped
1 tbsp butter
skim milk
salad leaves, to serve
Cut chicken breast fillets in half lengthwise.
Heat 2 tablespoons of olive oil in a large frying pan and cook fillets over high heat for 3-4 minutes each side or until browned and cooked through. Add another 1½ tablespoons of olive oil, garlic, chilli and honey. Cook for 1 minute, then add preserved lemon, chives, lemon juice and coriander. Stir and remove from heat.
Meanwhile, boil potatoes in lightly salted water for about 8 minutes or until tender.
Drain and mash with 1 tablespoon butter and sufficient skim milk to achieve desired texture.
Place a dollop of mash on serving plates and top with chicken and juices. Serve with green salad leaves.
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