Ingredients
Serves 4
550 g floury potatoes,
cut into chunks
1 garlic clove ,peeled
1 tsp saffron threads ,crushed
1.25 litres chicken stock
4 skinless, boneless chicken
breasts
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped fresh coriander
1 tbsp coriander seeds ,crushed
100 ml hot skimmed milk
salt and pepper
fresh thyme sprigs ,to garnish
method
1 . Put the potatoes , garlic and saffron in a large heavy based saucepan , add the stock and bring to the boil . Cover and simmer for 20 minutes or until tender .
2 . Meanwhile , brush the chicken breasts all over with half the olive oil and all of the lemon juice . Sprinkle with the fresh thyme and coriander and the crushed coriander seeds. Heat the griddle pan , add the chicken and cook over medium high heat for 5 minutes on each side ,or until the juices run clear when the meat is pierced with the tip of a sharp knife . Alternatively coook the chicken breasts under a preheated medium hot grill for 5 minutes on each side ,or until cooked through .
3 . Drain the potatoes and return the contents of the strainers to the pan .Add the remaining olive oil and the milk ,season with salt and pepper and mash until smooth . Divide the saffron mash between 4 large , warmed serving plates , top with a piece of chicken and garnish with a few sprigs of fresh thyme . Serve .
Serves 4
550 g floury potatoes,
cut into chunks
1 garlic clove ,peeled
1 tsp saffron threads ,crushed
1.25 litres chicken stock
4 skinless, boneless chicken
breasts
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped fresh coriander
1 tbsp coriander seeds ,crushed
100 ml hot skimmed milk
salt and pepper
fresh thyme sprigs ,to garnish
method
1 . Put the potatoes , garlic and saffron in a large heavy based saucepan , add the stock and bring to the boil . Cover and simmer for 20 minutes or until tender .
2 . Meanwhile , brush the chicken breasts all over with half the olive oil and all of the lemon juice . Sprinkle with the fresh thyme and coriander and the crushed coriander seeds. Heat the griddle pan , add the chicken and cook over medium high heat for 5 minutes on each side ,or until the juices run clear when the meat is pierced with the tip of a sharp knife . Alternatively coook the chicken breasts under a preheated medium hot grill for 5 minutes on each side ,or until cooked through .
3 . Drain the potatoes and return the contents of the strainers to the pan .Add the remaining olive oil and the milk ,season with salt and pepper and mash until smooth . Divide the saffron mash between 4 large , warmed serving plates , top with a piece of chicken and garnish with a few sprigs of fresh thyme . Serve .