Delicious UK - (04)April 2020

’Nduja,ricottaand

lemonstuffedchicken

withsourdough

andgreens

SERVES4.HANDS-ONTIME 10 MIN,

OVEN TIME 25-31 MIN

MAKE

AHEAD

Preparethestuffedchicken

uptoa dayaheadtotheend

ofstep2,coverandchill.

KNOW-

HOW

Chickensupremesare

chickenbreastswiththe

smallfilletandupperwing

bonestillattached.They’reavailable

fromgoodbutchers,butif youcan’t

findthem,uselargeskin-on

chickenbreastsinstead.

’Ndujaisa spicyspreadable

salamifromCalabria,available

fromWaitroseanddelis.If you’re

nota fanofhotfood,usea smaller

amount than specified in the recipe.

• 100g’nduja(see Know-how)


• 150gricotta


• Finelygratedzest2 lemons


• 2 tbspchopped fresh thyme
  leaves


• 6 free-rangeskin-onchicken
  supremes,orchicken breasts
  (seeKnow-how)


• 6 sourdoughslices


• 1 fatgarlicclove,halved


• Oliveoilfordrizzling


• 250gtenderstembroccoli


• 250gpetitspois


• 150g asparagus, trimmed

1 Heattheovento200°C/180°Cfan/

gas6.Ina mediummixingbowl,use

a forktomashtogetherthe’nduja,

ricotta,halfthelemonzest,1 tbsp

thymeandsomesaltandground

blackpepperuntilcombined.

2 Gently loosen one side of the skin

fromeachofthechickensupremes

withyourfingersandstuffwith1-2

tbsp’ndujafilling(seeMakeAhead).

3 Rubeachsliceofbreadwiththe

cutsidesofthegarliccloveandset

ona bakingtray.Topeachwitha

chickensupreme,drizzlewithoil,

thenseasonwell.Roastintheoven

for20-25minutes,thenremovethe

trayandscatterthevegetables

aroundthechicken,tossing in

thetrayjuicestocoat.

4 Returnthetraytotheovenfor

5-6minutesmoreuntilthechickenis

cookedthroughandthevegetables

arejuststartingtochar.Serve

sprinkledwiththeremaining lemon

zestandthymeleaves.

PERSERVING486kcals,16.2gfat

(5.4gsaturated),50.4gprotein,

31.1gcarbs(3.5g sugars), 1.6g salt,

7.1g f ib r e

Chickenschnitzelwith

carawayanda fennel,

pistachio&applesalad

SERVES4.HANDS-ONTIME 30 MIN,

SIMMERING TIME 1 HOUR

MAKE

AHEAD

Youcanbreadcrumbthe

schnitzelsupto1 dayahead,

thenkeepcoveredin the

fridge until ready to fry.

• 4 smallfree-range chicken
  breasts


• 2 mediumfree-range eggs,
  beaten


• 1 tbspdijonmustard, plus
  extratoserve


• 50gplainflour


• 100gfreshbreadcrumbs


• 2 tspcarawayseeds,toasted
  brieflyina drypan,then crushed


• Olive oil for frying
  
  
  • 1 lemonforsqueezing
  
  
  • Sauerkrauttoserve(welike
    Dawtona from Tesco)
  
  
  
  

FORTHESAL AD

• 1 greeneatingapple


• 1 largefennelbulb,thinly sliced
  (frondsreserved)


• 60gpistachiokernels,toasted
  androughlychopped


• 20gfreshflatleafparsley,
  roughlychopped


• 3 tbspextra-virginoliveoil


• Finelygrated zest and juice
  1 lemon

1 Puta chickenbreastbetween

2 sheetsofcompostablebaking

paper,thenusea rollingpinto

beatthechickenuntilit’sabout

1.5cmthickallover.Repeatwith

theremainingchickenbreasts.

2 Puttheeggsina shallowbowland

mixwiththemustard.Puttheflour

andbreadcrumbsin2 separate

shallowbowlsoron2 plates.Season

theflourwithsaltandblackpepper.

3 Dipthechickenbreastsintothe

flour,shakingoffanyexcess,then

dipinthebeatenegg,thenfinally

coatwellwiththebreadcrumbs.

Sprinklethecarawayseedsover

bothsides,pressingtocoat.Setthe

crumbedchickenbreastsasideuntil

readytocook(seeMakeAhead).

4 Forthesalad,finelyslicethe

apple,thencombinewithallthe

remainingsaladingredientsin

a mixingbowl.Seasonwithsalt

andpepperandtossagain.

5 Tocooktheschnitzels,puta large

non-stickfryingpanovera medium

heat,thenpourin1cmoil.Whenthe

oilishot,fry2 schnitzelsfor2-3

minutesoneachsideuntilgolden

andcookedthrough.Squeezelemon

juiceover,thensetaside,loosely

coveredwithfoil.Repeatwiththe

restofthechickenschnitzels,using

alittlemoreoilif youneedit.

6 Servethechickenschnitzelswith

thesalad,withdijonmustard and

sauerkrautontheside.

PERSERVING522kcals,27.3gfat

(4.1gsaturated),39.4gprotein,

28.3gcarbs(6.3g sugars), 0.7g salt,

2.9g fibre

28 deliciousmagazine.co.uk