Chicken with apricot and pistachio salad

Source: Coles Magazine  November 2015 - Page 23

Serves 4 - Prep 15 Cook 15
3 large Red Royale potatoes
 2 tablespoons olive oil
 1 garlic clove, crushed
 1 teaspoon smoked paprika
 4 Coles RSPCA Approved chicken breast fillets
 410g can Coles Brand apricot halves in juice, drained, finely chopped
 1/4 cup (35g) pistachios, toasted, finely chopped
 1/3 cup fresh flat-leaf parsley, finely chopped
 1 long red chilli, seeded, finely chopped
 1 tbs lime juice
 Mixed salad leaves, to serve

Place the potatoes on a microwave-safe plate between 2 pieces of paper towel. Cook in microwave on high (100%) for 4 mins or until just tender. Thickly slice.
Combine oil and garlic in a bowl. Toss the potato and half the oil mixture in a bowl. Stir paprika into remaining oil mixture. Rub over chicken. Season.
Heat a barbecue grill or chargrill on medium-high. Cook chicken for 3-4 mins each side or until cooked through.
Meanwhile, cook the potato on grill for 2 mins each side or until golden.
Combine apricot, pistachio, parsley, chilli and lime juice in a bowl. Season. Spoon over chicken. Serve with potato and salad leaves.

Vic Lic

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