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.