Griddled Lemon Chicken, Pan Fried Brussel Sprouts with Chorizo and Crunchy Rosemary Potatoes
Sunday lunch of Griddled Lemon Chicken, Pan Fried Brussel Sprouts with Chorizo and Crunchy Rosemary Potatoes was perfect for the day that was in it, easy to prepare so we could all watch the rugby 😦 , very tasty and full of goodness, I marinated the chicken before we headed off to take Eva to the acquazone (it was too cold for the waterpark while on holidays and a hastily made promise to go when we got home was NOT FORGOTTEN – Note to self, Children never forget). The brussels sprouts are little powerhouses of goodness, full of cancer protecting components and vitamins. The quick light cooking method used here preserves the goodness and this much maligned veggie tastes absolutely delicious cooked this way. I have managed to even overcome Dom’s memories of overcooked balls of water from his childhood.
Pan Fried Brussels Sprouts with Chorizo
4 handfuls of brussels sprouts washed, outer leaves removed and finely sliced
1/2 red chilli seeds removed julienned
2″ piece chorizo diced
1 tbsp lemon zest
2 pinches of grated nutmeg
1/2 tbsp each of mashed garlic and ginger
Dry fry the chorizo until it releases its oil and becomes crispy.
Remove from pan and set aside until needed.
Clean pan with kitchen towel and put back over medium heat.
Add mashed garlic and ginger paste with a tbsp oil to the pan and fry gently until it sizzles and becomes aromatic.
Add chilli and gently cook over a low medium heat until it softens.
Turn up the heat and toss in the brussels sprouts and a tbsp of water if needed.
Cook gently for about 2 minutes.
Add back the chorizo, add the lemon zest, nutmeg, season well and stir.
Finish cooking for a final minute or 2 then remove to a serving plate and keep warm.
3 chicken breasts, flattened to about 1/2 inch thick
100ml olive oil
2 cloves garlic mashed
juice and zest of a lemon
1 tbsp each of rosemary and thyme
1 lemon cut in half
Mix all the marinade ingredients, add the chicken and set aside for an hour or even over night.
To Cook the chicken, heat a griddle pan until just smoking. Open all the windows and add the chicken to the pan.
Turn over when golden on one side and and when both sides are coloured, I usually remove to a baking tray and finish in the oven, depending on thickness, about 6-10 minutes at 180.
Add the lemons cut side down to the griddle pan and griddle until lovely and soft with char marks on the top.
Crunchy Rosemary Potatoes
Everyone says their mum cooks the best roast potatoes, mine certainly did. This is a take on her recipe using what was a very exotic spice when I was growing up.
1 lb Waxy potatoes, washed and cut in half length wise
4 sprigs of Rosemary, sprigs removed
2 tsp paprika
2 tsp salt
Rapeseed oil – about 5 tbsp
Cover the roasting pan in a thin layer of oil
Sprinkle over the rosemary, salt and paprika
Place potatoes cut side down and season
Roast for about 30-40 minutes depending on the size
Remove to a serving platter and keep warm
To serve, place the chicken on top of the potatoes on the serving plate, drizzle over some olive oil and balsamic glaze if you have it, add the lemons and take to the table to serve with the sprouts.