Fennel Grilled Chicken with Apple and Potato Salad

Serves: 4

Preparation time: 20 minutes

Cooking time: 35 minutes


Ingredients:


  • 800 gr new potatoes cut into quarters

  • 3/4 skinless chicken breast fillets

  • 5/6 tbsp on natural Greek yoghurt

  • 2 Braeburn Apples cored and cut into matchsticks

  • 1 Red Onion thinly sliced.

  • 1 tbsp fennel seeds

  • 1 tbsp of coriander seeds

  • Salt and freshly ground black pepper

  • Olive oil

  • 1 tbsp white wine vinegar

  • 1 tsp Dijon mustard.


Directions:

Put the potatoes in a pan with cold water, bring to boil and cook for 20/25 minutes or until tender. Drain and leave to cool in a colander.

At the same heat some oil in a small frying pan and cook the onion until soft.


Put the chicken breasts between two sheets of baking paper and bash with a rolling pin to tenderise.


Mix together the fennel and coriander seeds and some seasoning and sprinkle over both side of the chicken, then add some oil.


Heat a non-stick frying pan over high heat and fry the chicken fro 6/8 minutes on each side.

Transfer to a warm plate, cover with kitchen foil and leave to rest for 10 minutes then slice it.


In a large bowl whisk together the yoghurt, vinegar and mustard and season to taste; add the potatoes, apples and onions, add some oil and toss gently to coat.


Divide the salads and serve with the chicken.














Notes:

If you prefer not to cook the onion but find the onion taste a bit strong just cut the onions into slices and leave it to soak in cold water into a bowl for about one hour. This will reduce the intensity of a raw onion.


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