Garlic spinach chicken with spicy wedges

1 hour to cook
serves 4
For the chicken
4tsp butter, softened
3tsp garlic paste
small handful of parsley, finely chopped
4 chicken breasts, skinned
salt, to season
freshly ground black pepper, to season
150g fresh spinach
100ml chicken stock
1 small onion, finely sliced
16 baby tomatoes on the vine, sliced
For the wedges
550g white potatoes, cut into wedges (Maris Piper or King Edward ideal)
freshly ground black pepper
1tsp paprika
1tsp chilli powder
4tbsp olive oil
For the salsa
1 small red onion, finely chopped
2 medium/large tomatoes, finely chopped
1/4 cucumber, finely chopped
1/2 red pepper, finely chopped
1 medium avocado, peeled and finely chopped
juice of 1/2 lemon
2tbsp flat-leaf parsley, finely chopped
garlic oil, to drizzle (if you don’t have garlic oil, use good quality olive oil)
freshly ground black pepper

Preheat the oven at 190˚C /Gas 6.

In a bowl mix together the butter, garlic paste and parsley. Slice the chicken breasts lengthways without cutting right through and fill each cavity with a large teaspoon of the garlic butter, then close them up again. Season well with salt and pepper.

Lay a ‘bed’ of fresh spinach in the bottom of a baking dish, then pour the chicken stock over the spinach. Place the chicken breasts on top of the spinach, covering each one with the sliced onion and tomatoes, then season well again. Cover the baking dish with foil and place in the oven to bake for 30 minutes.

Meanwhile, prepare your wedges by placing them in a baking tray and drizzling with olive oil. In a small bowl, mix the salt, pepper, paprika and chilli powder together, then sprinkle over the wedges with another drizzle of olive oil. Bake the wedges in the oven for 30-40 minutes, or until they are golden brown.

While the wedges are baking, make your salsa by mixing together all the ingredients, season well with salt and pepper and drizzle with the garlic oil or good quality olive oil.

To serve, place the chicken and spinach alongside some of the crispy wedges and serve a good dollop of the fresh salsa on the side of the plate.



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