Chicken, lemon & crushed potato saladby Ray McVinne | Cuisine issue #154
75ml extra virgin olive oil
3 tablespoons chopped pitted Kalamata olives
1⁄4 teaspoon sweet smoked paprika
1 small clove garlic, finely chopped
3 tablespoons finely chopped red onion
3 tablespoons chopped coriander, plus extra to serve
800g new or waxy potatoes, scrubbed and cut into 4cm chunks
8 skinned and boned free-range chicken thighs
cornflour for dusting
olive oil for frying
Peel the lemons then separate the segments from the membranes. Cut each segment in half. Squeeze the lemon cores and reserve the juice.
Mix together the extra virgin olive oil, lemon segments, lemon juice, olives, paprika, garlic, onion and coriander. Season and reserve.
Boil the potatoes in salted water until tender. Drain and allow to dry then crush but don’t mash them.
Dust the chicken with cornflour. Heat a little olive oil in a frying pan then fry the chicken for 4-5 minutes each side or until golden and cooked through. Drain on kitchen paper then cut in half across the grain.
Put the warm potatoes and chicken in a bowl. Spoon the dressing over then sprinkle with coriander. Serve.
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