Do you want balanced food that is rich, healthy and full of flavor? We turn Culinary column and head chef, Paul WattersHis grip with this crispy herb chicken with sweet potato potatoes and rocket salad – a comforting but vibrant recipe that produces both flavor and texture.
Golden chicken with pan, oven -covered sweet potato and fresh, pepper salad, this is the kind of meal that feels pampering but stays light. Ideal for relaxed dinner or relaxed for entertaining, it’s a simple dish with a raised turn …
Chicken coating:
- 2 cups of bread crumbs
- 1 lemons
- 2 tbsp dried mixed herbs
- 2 tbsp with cracked black pepper
- 1 teaspoon of salt
- 1 teaspoon of white pepper
- 2 cups of self -specific flour
- 3 eggs, beaten milk
Method:
Decide each piece of chicken into flour, then immerse in the egg mixture. Repeat the process once again for crunchy finishing. Place on a plate. Heat the oven to 180 ° C (fan).
For sweet potato potatoes:
- 2 large sweet potatoes, rinsed and cut into thin strips
- 2 tablespoons of a rink or vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of white or cracked black pepper
Method:
Throw the sweet potato strips in a large bowl with oil, salt and pepper. Spread evenly on the baking tray and cook in the oven for 20 minutes.
Cooking the chicken:
When the sweet potatoes float, heat the medium frying pan at medium temperature and add drip oil. Place down the skin side of the skin and cook for about 5 minutes on both sides until golden.
Move the chicken into the baking tray with the sweet potatoes and bake together for another 10 minutes.
For a salad:
- 4 handful of rocket
- 1 red onion, finely sliced
- 8 plumboat, halved
- 3 tablespoons of rapeseed oil
Method:
Throw all the salad parts in one bowl used in the sweet potato – less washing! Freely add the extra ingredients you love.
To serve:
With a 5 minute cooking time, check that the sweet potatoes are crisp and the chicken is cooked through (tightly in contact). Give them an extra 5 minutes if necessary.
For a plate:
Place the salad in the middle, arrange a few tomatoes around the container, then slice the chicken and ventilate it. Add a handful of sweet potato potatoes, drop a little extra oil and serve immediately.
Enjoy a delicious, balanced meal!
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my greatest passion when I have found food and cooking love at the age of 16, there was no other career path.”
“I have been incredibly lucky to have worked in many well -paid kitchens, such as Savoy in London and Sydney Opera House in Australia. Over the years, it has been a pleasure to have invaluable knowledge and valuable experience to travel to the world, find different cultures and meet some colorful culinary characters along the way.”
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