Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Warm Jersey Royals and chicken with salmoriglio and rocket
Serves 4 Starters and mains
Ingredients
- For the salmoriglio:
- 4 garlic cloves, crushed into a paste with a little salt
- zest and juice of 1 large lemon
- 6tbsp extra-virgin olive oil
- 6 long stems of small-leaved oregano (4 if large-leaved)
- Main Ingredients:
- 800g Jersey Royal potatoes, scraped or scrubbed
- 500g mini chicken fillets, each cut in half lengthways
- 2tbsp extra-virgin olive oil
To serve
- 4 handfuls of wild rocket
Method
For the salmoriglio, whisk the garlic, zest and juice of the lemon with the oil in a small bowl. Finely chop the oregano and set aside until ready to use. Put a pan of water onto boil and, when bubbling, add salt and the potatoes and boil for 12-15 minutes until tender. Drain and keep warm. Meanwhile, season the chicken with sea salt and freshly ground black pepper and toss in oil. Put a
large frying pan on a medium-high heat until smoking hot and cook the fillets for 4 minutes on one side and 3 minutes the other (adjust the heat to avoid burning). When the fillets are golden, add
the warm potatoes and turn off the heat. Pour in the (including the oregano) and toss everything together. Garnish with the rocket on top or serve the rocket separately in a bowl.salmoriglio
Advertisement