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Griddled chicken with quick pickles & crushed potatoes
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½ cucumber, halved lengthways and thinly sliced, seeds removed
with a spoon
1/4 tsp fine salt
1 tsp coriander seeds, crushed
1 tbsp white wine vinegar
1 tbsp caster sugar
45g jar sauerkraut, excess moisture squeezed out
300g new potatoes, larger ones halved
2 chicken breast fillets
2 tbsp half fat crème fraîche
½ x 20g pack dill, chopped
Dijon mustard, to serve
1. Put the cucumber in a sieve over the sink, sprinkle with the salt and leave to drip for 20 minutes. In a small bowl, mix the coriander seeds, vinegar and sugar together, stirring until the sugar dissolves. Squeeze any excess moisture from the draining cucumber, pat dry with kitchen paper, then mix into the pickle liquid along with the sauerkraut.
2. Meanwhile, cook the potatoes in salted, boiling water for about 15-20 minutes, until tender. Put the chicken breasts between 2 sheets of greaseproof paper and bash with a rolling pin until they are about 1cm thick. Season. Cook on a preheated hot griddle pan for 3-4 minutes per side, until charred and cooked all the way through, the juices run clear and there is no pink meat. Set aside to rest.
3. Drain the potatoes and return to the pan. Roughly crush with a potato masher, then mix in the crème fraîche and dill. Divide the potatoes, pickles and chicken between 2 plates and serve with a spoonful of mustard.
Cook’s tip This recipe would also work well with pork, veal or turkey escalopes, and if you don’t have any new potatoes, then try cutting a larger, waxy variety into chunks instead.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in March 2021.