Friday, April 1, 2011

Lemon Chicken with Warm Potato Salad Recipe

6 servings

6 chicken breast halves
1/2 cup fresh lemon juice

pinch of saffron, crushed
1/2 cup chopped onion

1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon turmeric
1 teaspoon olive oil
5 medium potatoes, cubed
1/2 cup mayo
1 tsp dry dill
1/2 teaspoon salt

1/2 teaspoon pepper
1/4 cup finely diced  dill pickles
2 tbs of the pickle brine
1/2 tsp dijon mustard
1 tbs finely diced onion
1/4 cup frozen peas, cooked

DirectionsTo make the chicken. Mix all ingredients from lemon juice to turmeric and marinate your chicken breasts in the mixture overnight. Preheat oven to 350F. Remove from marinade and bake for about 30 minutes or until chicken is no longer pink inside. Alternately, you can grill or fry your chicken.

For the potato salad. Mix all ingredients  except potatoes and set aside. Boil your potatoes  in salted water for about 15 minutes or until tender but not mushy. Drain and let sit in the pot for 10 minutes uncovered. Add the warm potatoes to the dressing mixture along with peas. Toss well with a wooden spoon. Let it cool slightly before serving. If it's too hot you won't be able to taste all the flavours.


Tip: Taste the salad. Sometimes I like to add more of the pickle brine. It's up to you. Feel free to serve it cold. This is always good the next day.

- Lemon Chicken with Warm Potato Salad -

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