Sage chicken with chilli and lemon crushed potatoes

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How to make Sage chicken with chilli and lemon crushed potatoes

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 4 (200g each) chicken thigh cutlets, skin on
  • 15g butter, softened
  • 20 fresh sage leaves
  • 750g baby nadine potatoes
  • 2 long red chillies, finely chopped
  • 1/2 cup roughly chopped fresh flat-leaf parsley leaves
  • 1 tablespoon finely grated lemon rind
  • 2 1/2 tablespoons olive oil
  • Steamed green beans, to serve

Method

  • Step 1 Preheat oven to 180C/160C fan-forced.
  • Step 2 Using fingers, gently lift the skin from each cutlet to form a pocket. Gently spread butter in pockets. Push sage leaves into pockets.
  • Step 3 Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 20 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Using a potato masher, roughly crush potatoes. Transfer to a dish. Add chilli, parsley, lemon rind and 2 tablespoons of oil. Season. Toss.
  • Step 4 Meanwhile, season chicken with salt and pepper. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add chicken, skin-side down. Cook for 5 minutes or until skin is golden and crisp. Turn chicken. Cook for 3 minutes or until browned. Transfer to a baking tray. Bake for 10 to 15 minutes or until chicken is cooked through. Serve chicken with crushed potatoes and steamed beans.

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