The Sydney Morning Herald logo
Advertisement
Good Food logo

Chicken with preserved lemon, chillies and coriander

Lynne Mullins

Advertisement
Chicken with preserved lemon, chillies and coriander.
Chicken with preserved lemon, chillies and coriander.Natalie Boog

Fast and fantastic.

Advertisement

Ingredients

  • 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

Method

  1. 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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Default avatarLynne Mullins is a columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Lynne Mullins