Hooray for these lighter days and all the pretty blossom on the trees. Given leaving the house with my two little ones is still an ordeal, I’m overjoyed that afternoons in the big garden are now feasible (on my first attempt at a picnic in March, it took us 40 mins to get out, a bird promptly pooed all over Finny including his hands… then it started to hail!). The two ancient cherry blossoms are in full bloom and we love lying underneath them making wishes.
As I keep saying there are lots of recipes I keep meaning to add here. By a mile the yummiest thing we’ve eaten recently is this delicious griddled chicken. It’s a Lewis recipe (if I haven’t made it obvious, most of the best recipes on this blog are from Lewis and he does a lot of the cooking also! Thanks Lewis!! SuperChef!). It’s our version of the flattened chicken in my current favourite cookbook: Kitchen Memories and we have it with purple sprouting broccoli and sweet potato as suggested by the book (following their recipe), although it would be great with anything – in a hot chicken sandwich, with rice – it’s super versatile. You can leave the chilli out for kids. This recipe also works with grilled chicken thighs (pictured below)
Yummy griddled chicken
- 1 or 2 flattened chicken fillets (get the butcher to batter the chicken to about 1cm thickness or do it yourself)
- Juice of 1 lemon
- 1 lemon cut into wedges
- 1 tbsp chopped fresh thyme and/or rosemary leaves
- Chopped fresh parsley
- 2 tbsp olive oil
- 2 sweet potatoes, peeled and sliced into quarters lengthways
- 3 smashed garlic gloves, no skin
- 1 tsp dried red chilli flakes (optional)
- Sour cream (optional)
- 2 chopped fresh red chillis (optional)
- Salt and pepper
- Purple sprouting broccoli
Marinade the chicken in the olive oil, herbs, half the lemon juice. Season with pepper (not salt) and leave covered for about an hour.
Preheat the oven to 180C. Put the sweet potato in a baking dish with the garlic, thympe leaves, pinch of dried chilli and enough olive oil to coat them and season. Bake for 35-40 mins turning occasionally. They should be slightly caramelised on the edges when done.
Parboil the broccoli for about 2 mins, drain then toss with olive oil and season. Or lightly fry a clove of garlic in olive oil, add the parboiled broccoli and fry for a couple of mins adding a good squeeze of lemon and salt and pepper. Both ways are nice.
Heat the griddle pan until smoking hot. Season the chicken with salt, place on the hot griddle and leave to cook for 4 mins then turn and cook for another 4 – 5 mins. Check it’s done then remove from the heat and leave to rest for a few mins.
Serve the chicken with the sweet potato and broccoli and a wedge of lemon. If you want add a spoonful of sour cream and scatter the fresh chilli and parsley over the top.