Crunchy Chilli Chicken with Rocket Pesto and Oven Roasted Spuds
Can not wait to try this one out. Just in case anyone wants to give it a go before I get to it.
Can not wait to try this one out. Just in case anyone wants to give it a go before I get to it.
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 clove garlic
- 2 tablespoon olive oil
- 1 pinch pepper to taste
- 1 pinch salt to taste
- 4 each chicken breast boneless, skinless
- -- for the chicken --
- 4 tablespoon olive oil
- 2 each plum tomatoes
- 1 each red chile deseeded and roughly chopped
- 1/2 teaspoon crushed red chile
- 1/4 medium red bell pepper roughly chopped
- 1/4 medium red onion roughly chopped
- 110 gram polenta
- -- for the rocket pesto --
- 110 grams rocket leaves
- 1 tablespoon pine nuts toasted
- 1 each lime. juice of
- 8 tablespoon olive oil
- -- for the spuds --
- 3 large baking potatoes
- Carbohydrate 77.66043078125 g
- Cholesterol 136.88 mg
- Fat 18.7006890625 g
- Fiber 10.1569017884806 g
- Protein 64.00032703125 g
- Saturated Fat 2.9023184375 g
- Serving Size 1 1 Serving (670g)
- Sodium 187.103390625 mg
- Sugar 67.5035289927694 g
- Trans Fat 1.644738046875 g
- Calories 733 calories
Step-by-step
- Preheat the oven.
- Place the tomatoes, chile, crushed chile, red pepper, red onion and garlic in a food processor and blend to a rough paste. Stir in the olive oil and season. Put the paste in a bowl with the polenta and mix well.
- Flatten chicken breasts slightly and season. Heat a frying pan and add the olive oil and chicken breasts. Seal each side then place on a baking tray. Top with the polenta mixture and place in the oven for 12-15 minutes until the chicken is cooked through and the topping crunchy. If the topping in still slightly soft, place under the grill for 2-3 minutes.
- To make the pesto, place place the rocket, garlic, pine nuts, lime juice and olive oil in a blender and process to form a fine paste.
- Slice the potaoes lenghtways into wedges and toss with the olive oil, paprika, salt & pepper. Place on a baking tray in the oven for 20-25 minutes until tender but crunchy on the outside.
Golden cornmeal crusts shatter over moist poultry while peppery greens emulsify into a sharp, vibrant sauce alongside crisp potato wedges.
- Process the tomatoes, chile, and vegetables in a food processor to a rough paste before stirring in the polenta, ensuring the coating adheres thickly to the meat.
- Flatten the 4 boneless, skinless chicken breasts slightly to promote even cooking before searing them in a hot frying pan.
- Bake at 200 degrees Celsius for 12 to 15 minutes, then run the baking tray under the grill for 2 to 3 minutes if the cornmeal crust remains soft.
- Blend the 110 grams of rocket leaves, garlic, pine nuts, lime juice, and 8 tablespoons of olive oil into a fine paste for the sauce.
- Slice the 3 large baking potatoes lengthwise into wedges, tossing them with olive oil and paprika to achieve tenderness inside and crunch outside during the 20 to 25 minute bake time.
Scaling quantities upward requires processing the vegetable paste in two batches to prevent motor strain in standard food processors. Doubling the pesto utilizes additional toasted pine nuts successfully without altering the foundational lime and oil ratio.
