Keep your cellphone close, Chef, because you will want to share this one on the socials! A garlic & sage-infused silky smooth sweet potato mash complements a spicy chicken, coated with a lemon & parsley herb crust. Sided with a pea, feta & greens salad.
Deetlefs Chicken Al Limone
Deetlefs Chicken Al Limone
with rustic garlic & sage sweet potato mash
Hands on Time: 35 - 50 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chicken
- Cucumber
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Parsley
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon Juice
- Peas
- Spiced Flour
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Milk (optional)
- Paper Towel
- Butter
A SWEET START
Preheat the oven to 220°C. Spread the sweet potato pieces and the sage leaves on a roasting tray. Coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk (optional). Mash with a fork and cover.
SPICY CHICKEN & LEMON-PARSLEY MIX
Pat the chicken dry with paper towel. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat the chicken in the spiced flour and seasoning. In a bowl, combine ½ the chopped parsley, the lemon juice, and remaining garlic. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the garlic, lemon & parsley mix, and a knob of butter. Remove from the pan and rest for 5 minutes.
PEA & FETA SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a salad bowl, toss together the plump peas, the cucumber half-moons, the rinsed green leaves, the crumbled feta, a drizzle of olive oil, and seasoning.
A DELISH PLATE
Plate up the garlic & sage sweet potato mash. Side with the chicken and the fresh salad. Garnish with the remaining parsley. There you have it, Chef!
Sweet Potato - 250g
Fresh Sage - 3g
Garlic Clove - 1
Free-range Chicken Breast - 1
Spiced Flour - 35ml
Fresh Parsley - 3g
Lemon Juice - 40ml
Peas - 40g
Cucumber - 50g
Green Leaves - 20g
Danish-style Feta - 30g
A SWEET START
Preheat the oven to 220°C. Spread the sweet potato pieces and the sage leaves on a roasting tray. Coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk (optional). Mash with a fork and cover.
SPICY CHICKEN & LEMON-PARSLEY MIX
Pat the chicken dry with paper towel. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat the chicken in the spiced flour and seasoning. In a bowl, combine ½ the chopped parsley, the lemon juice, and remaining garlic. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the garlic, lemon & parsley mix, and a knob of butter. Remove from the pan and rest for 5 minutes.
PEA & FETA SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a salad bowl, toss together the plump peas, the cucumber half-moons, the rinsed green leaves, the crumbled feta, a drizzle of olive oil, and seasoning.
A DELISH PLATE
Plate up the garlic & sage sweet potato mash. Side with the chicken and the fresh salad. Garnish with the remaining parsley. There you have it, Chef!
Sweet Potato - 500g
Fresh Sage - 5g
Garlic Cloves - 2
Free-range Chicken Breasts - 2
Spiced Flour - 70ml
Fresh Parsley - 5g
Lemon Juice - 80ml
Peas - 80g
Cucumber - 100g
Green Leaves - 40g
Danish-style Feta - 60g
A SWEET START
Preheat the oven to 220°C. Spread the sweet potato pieces and the sage leaves on a roasting tray. Coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk (optional). Mash with a fork and cover.
SPICY CHICKEN & LEMON-PARSLEY MIX
Pat the chicken dry with paper towel. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat the chicken in the spiced flour and seasoning. In a bowl, combine ½ the chopped parsley, the lemon juice, and remaining garlic. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the garlic, lemon & parsley mix, and a knob of butter. Remove from the pan and rest for 5 minutes.
PEA & FETA SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a salad bowl, toss together the plump peas, the cucumber half-moons, the rinsed green leaves, the crumbled feta, a drizzle of olive oil, and seasoning.
A DELISH PLATE
Plate up the garlic & sage sweet potato mash. Side with the chicken and the fresh salad. Garnish with the remaining parsley. There you have it, Chef!
Sweet Potato - 750g
Fresh Sage - 8g
Garlic Cloves - 3
Free-range Chicken Breasts - 3
Spiced Flour - 105ml
Fresh Parsley - 8g
Lemon Juice - 125ml
Peas - 120g
Cucumber - 150g
Green Leaves - 60g
Danish-style Feta - 90g
A SWEET START
Preheat the oven to 220°C. Spread the sweet potato pieces and the sage leaves on a roasting tray. Coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk (optional). Mash with a fork and cover.
SPICY CHICKEN & LEMON-PARSLEY MIX
Pat the chicken dry with paper towel. Cover with cling wrap and pummel with a rolling pin to create an even thickness. Coat the chicken in the spiced flour and seasoning. In a bowl, combine ½ the chopped parsley, the lemon juice, and remaining garlic. Place a pan (with a lid) over medium heat with a drizzle of oil. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with the garlic, lemon & parsley mix, and a knob of butter. Remove from the pan and rest for 5 minutes.
PEA & FETA SALAD
Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. In a salad bowl, toss together the plump peas, the cucumber half-moons, the rinsed green leaves, the crumbled feta, a drizzle of olive oil, and seasoning.
A DELISH PLATE
Plate up the garlic & sage sweet potato mash. Side with the chicken and the fresh salad. Garnish with the remaining parsley. There you have it, Chef!
Sweet Potato - 1kg
Fresh Sage - 10g
Garlic Cloves - 4
Free-range Chicken Breasts - 4
Spiced Flour - 145ml
Fresh Parsley - 10g
Lemon Juice - 160ml
Peas - 160g
Cucumber - 200g
Green Leaves - 80g
Danish-style Feta - 120g
Woolies Products in this dish
