Recipe

Hazelnut Salsa Chicken

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Hazelnut Salsa Chicken

Chicken fillets with a hazelnut salsa, served with boiled potatoes and crunchy greens.


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Ingredients to serve 2

  • 25g x hazelnuts
  • ½ x lemon
  • 1 tsp x Dijon mustard
  • ½ tbsp x white wine vinegar
  • 1½ tbsp x olive oil (from your pantry – for the vinaigrette)
  • ½ x onion – peel & chop finely
  • 10g x parsley – chop roughly
  • ½ tsp x water (for the salsa)
  • 200g x green beans – remove ends
  • 300g x baby potatoes – cut in half
  • 150g x tenderstem broccoli
  • 300g x chicken fillets
  • ½ tsp x chilli flakes (optional)
  • 30g x capers - chopped
  • Salt and Pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)
  • butter (from your pantry)

Ingredients to serve 4

  • 50g x hazelnuts
  • 1 x lemon
  • 2 tsp x Dijon mustard
  • 1 tbsp x white wine vinegar
  • 3 tbsp x olive oil (from your pantry – for the vinaigrette)
  • 1 x onion – peel & chop finely
  • 20g x parsley – chop roughly
  • 1 tsp x water (for the salsa)
  • 400g x green beans – remove ends
  • 600g x baby potatoes – cut in half
  • 300g x tenderstem broccoli
  • 600g x chicken fillets
  • 1 tsp x chilli flakes (optional)
  • 60g x capers - chopped
  • Salt and Pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)
  • butter (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 180°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Hazelnuts: Place the hazelnuts on a tin foil lined baking tray and roast them in the oven for 5 minutes until golden. Remove them from the oven, leave them to cool down for a few minutes, then chop them roughly.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Cut the lemon in half and juice.

Step 4

Vinaigrette: In a bowl, mix together the Dijon mustard, chopped capers, white wine vinegar and HALF the lemon zest and juice. Then whisk in the olive oil (see quantity above for the vinaigrette).

Step 5

Hazelnut salsa: Mix the parsley, hazelnuts and water (see quantity above for the salsa) into the vinaigrette.

Step 6

Baby potatoes & veg: Place a saucepan on medium-high heat and add the boiling water with some salt. Add the baby potatoes, cook for 5 minutes. Then place a colander on the pot, making sure that it does not touch the boiling water with the potatoes. Add the green beans and cook (steam) with a lid on for 5-6 minutes. Then add the broccoli and cook for another 3 minutes with the lid on until bright green, but with a slight bite. Remove the veg from the colander and drain the potatoes. Toss everything with a knob of butter and season with salt and pepper to taste. Keep warm.

Step 7

Chicken: Coat the chicken with a drizzle of olive oil, sprinkle over the chili flakes (optional) and season with salt and pepper to taste. Place a pan on medium-high heat and sauté the chicken for 5-6 minutes. Add the REST of the lemon zest and juice. Transfer to a serving dish. To the same pan fry, your diced onions for 2-3 minutes then add your hazelnut salsa and dijon dressing. Quickly remove your pan from the heat and season your sauce if need be.

Step 8

Serve The chicken fillets topped with the hazelnut salsa sauce. Serve the boiled potatoes and greens on the side.

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