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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Deetlefs Chicken Al Limone?
The preparation time for Deetlefs Chicken Al Limone with rustic garlic & sage sweet potato mash is between 35 and 50 minutes.
What is the total time required to make Deetlefs Chicken Al Limone with rustic garlic & sage sweet potato mash?
The total time required to make Deetlefs Chicken Al Limone with rustic garlic & sage sweet potato mash is between 45 and 60 minutes.
How many servings does Deetlefs Chicken Al Limone provide?
4 servings
What are the main ingredients in Deetlefs Chicken Al Limone?
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
What is the nutritional information of Deetlefs Chicken Al Limone?
Calories: 611, Carbs: 68 grams, Fat: grams, Protein: 48.4 grams, Sugar: 19.4 grams, Salt: 661 grams
How do I prepare Deetlefs Chicken Al Limone?
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!
What should be prepared from my kitchen to make Deetlefs Chicken Al Limone?
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
How many calories does Deetlefs Chicken Al Limone have?
611 calories
How much fat content does Deetlefs Chicken Al Limone have?
grams
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