Jill Dupleix's steamed chicken with asparagus and fennel
Make the most of that steamer sitting forgotten in the cupboard.
Ingredients
4 chicken breasts, skinned
2 bunches asparagus, trimmed
2 bunches broccolini, trimmed
100g peas
1 fennel, trimmed
1 spring onion, finely chopped
3 tbsp extra virgin olive oil
2 tbsp lemon juice
sea salt and freshly ground black pepper
Spring onion sauce
3 spring onions, chopped
2 tbsp garlic aioli or whole egg mayo
2 tbsp plain yoghurt
Method
Set up a two-level steamer with boiling water. Season the chicken well with salt and pepper and place in a shallow heatproof bowl. Steam the chicken for 10 to 12 minutes or until just cooked through. Steam the asparagus and broccolini for four minutes and the peas (in a small heatproof bowl) for two minutes.
Finely shave the fennel crosswise and toss with chopped spring onion, olive oil, lemon juice, sea salt and pepper.
Whiz the sauce ingredients in a food processor until smooth and season well.
Rest the chicken for two minutes, then thickly slice against the grain.
Remove the vegetables, drain and toss with the fennel until coated. Keeping the fennel to one side, cut the asparagus and broccolini in half and pile onto four dinner plates with the peas. Arrange chicken and spring onion sauce on top, add the fennel, drizzle with any left-over dressing and serve.
TIP: Use my garlic aioli recipe. No time? Doodles Creek Aioli is excellent.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
