- 4 chicken breasts, skin on
- Salt pepper and lemon juice
- 100g walnuts
- 2-3 cloves garlic
- Juice of a lemon
- 1 teasp. ground cumin
- 2 tablesp. coriander, chopped
- 125ml olive oil
- Salt pepper and sugar to taste
- 4 scallions, chopped
Pan-Fried Chicken with Walnut & Lemon Dressing
4 people
Ingredients
Main
- 4 chicken breasts, skin on
- Salt pepper and lemon juice
- 100g walnuts
- 2-3 cloves garlic
- Juice of a lemon
- 1 teasp. ground cumin
- 2 tablesp. coriander, chopped
- 125ml olive oil
- Salt pepper and sugar to taste
- 4 scallions, chopped
Method
Copy TextSeason the chicken with salt, pepper and lemon juice. Set aside.
Set the oven to Gas Mark 4, 180°C, 350°F.
Toast the walnuts in a dry pan, then tip them into the processor with the other dressing ingredients. Whiz for a few seconds. Taste for seasoning, leave in the fridge until ready to serve.
Heat a pan or black grill pan. Cook the chicken skin side down for 4-5 minutes to get a delicious crisp skin. Turn over and cook for another 2-3 minutes. Finish the cooking for another 10-15 minutes in the hot oven.
Very good served with spinach, a few new potatoes and a spoonful of the dressing on top. Any leftover dressing will last for a week in the refrigerator.
The Quality Mark & You
Learn moreMethod
Copy TextSeason the chicken with salt, pepper and lemon juice. Set aside.
Set the oven to Gas Mark 4, 180°C, 350°F.
Toast the walnuts in a dry pan, then tip them into the processor with the other dressing ingredients. Whiz for a few seconds. Taste for seasoning, leave in the fridge until ready to serve.
Heat a pan or black grill pan. Cook the chicken skin side down for 4-5 minutes to get a delicious crisp skin. Turn over and cook for another 2-3 minutes. Finish the cooking for another 10-15 minutes in the hot oven.
Very good served with spinach, a few new potatoes and a spoonful of the dressing on top. Any leftover dressing will last for a week in the refrigerator.
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