Tubarosa Cooks – 11 – Dinner
As requested!
Flat chicken, cavalo nero with chilli and garlic, served with parmesan roast potatoes
(almost completely from Bill Granger)
Click for recipe
Serves 4
2 chicken breasts – sliced in half length ways (filleted)
olive oil
salt & pepper
1 garlic clove – sliced
1 long red chilli, roughly chopped
zest of half a lemon
juice of half a lemon
1 bunch cavalo nero – trimmed and washed
Potatoes:
8 dutch cream potatoes
half a cup of grated parmesan
olive oil
salt & pepper
Peel and quarter potatoes and boil until tender. Place in a baking tray and coat with olive oil, salt & pepper and toss in the parmesan. Bake in the oven at 220C for 30 minutes, shake the tray occasionally.
Meanwhile, heat a frying pan on high heat. Coat the chicken fillets in olive oil on both sides and cover in loads of salt and pepper. Place in the hot frying pan and place another pan on top of the chicken to flatten (it helps to put some cans on top to help weight it down, to get it really crispy). Cook for about 3-4 minutes on each side, until cooked through. Lift out of pan and set aside. Squeeze over a little lemon juice.
Reheat the same frying pan (keeping the chicken juices and left over salt and pepper) add a little extra olive oil and fry up the chilli, garlic and lemon zest, I will often squeeze some lemon into the pan to get a good sauce going. Add the wet cavalo nero to the pan and squeeze the lemon over. Cook for a minute or two, until the cavalo nero is just wilted.
Serve with the potatoes – delicious!