Delicious UK - (05)May 2020

Chickenwithsmoky
romescosauceand
garlickygreens
SERVES 2. HANDS-ON TIME 15 MINUTES

• 2 smallfree-rangechicken
  breasts(about125geach)


• 2 tbspextra-virginoliveoil


• 150groastedredpeppers
  froma jar,drainedwell


• ½tspsweetsmokedpaprika


• 20gflakedalmonds,lightly
  toastedina drypan


• 1 tbspsherryvinegar (or use
  lemonjuice)


• 3 largegarliccloves,thinlysliced


• 250gspringgreensorkale,
  thickstemsremoved, coarsely
  shredded


• Crusty bread to serve (optional)

1 Slicethechickenbreasts
horizontallyalmostcompletelyin
half,leavingthehalvesattached
downa longside,thenopenout
like a book to ‘butterfly’.

2 Heata largenon-stickfryingpan

with2 tspoftheoilovera medium

heat,seasonthechickenwell,then

addtothepan.Fryfor8-10minutes,

turningonce,untilgoldenand

cookedthrough.Setaside.

3 Meanwhile,usinga smallfood

processor(orstickblenderandjug),

whizzthedrainedpeppers,paprika,

mostofthealmonds,1 tbspofthe

oilandthevinegarwithsomesalt

andlotsofpepperuntilsmooth.

4 Inthefryingpan,gentlyheatthe

restoftheoil,thenfrythegarlic

for3-4minutesuntilgolden.Add

thegreensand2 tbspwater,then

increasetheheattomediumand

cook,stirring,for4-5minutes

untilwilted.Servethechicken

ontopofthegreenswitha dollop

ofromescosauce,a scatteringof

almondflakesandcrustybread.

PERSERVING3 52kc al s ,19.7gf at

(2.7gsaturated),37gprotein,

7.8gcarbs(6.1gsugars), 0.7g salt,

6.3g fibre →

deliciousmagazine.co.uk 55

eat well every day.

CHICKEN

SUPPER

READY

IN 15