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Saturday, November 8, 2014

Chicken With Saffron Mash

Chicken with saffron mash is one of my family's favorite meals .It's super easy and goes great with our favorite side dish , loaded mashed potatoes .


Ingredients
550 g floury potatoes,
    cut into chunks
1 garlic clove ,peeled
1 tsp saffron threads ,crushed
1.25 litres chicken stock
4 skinless, boneless chicken
    breasts 
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped fresh coriander
1 tbsp coriander seeds ,crushed
100 ml hot skimmed milk
salt and pepper 
fresh thyme sprigs ,to garnish

method

1 . Put the potatoes , garlic and saffron in a large heavy based saucepan , add the stock and bring to the boil . Cover and simmer for 20 minutes or until tender .

2 . Meanwhile , brush the chicken breasts all over with half the olive oil and all of the lemon juice  . Sprinkle with the fresh thyme and coriander and the crushed coriander seeds. Heat the griddle pan , add the chicken and cook over medium high heat for 5 minutes on each side ,or until the juices run clear when the meat is pierced with the tip of a sharp knife . Alternatively cook the chicken breasts under a preheated medium hot grill for 5 minutes on each side ,or until cooked through .

3 . Drain the potatoes and return the contents of the strainers to the pan .Add the remaining olive oil and the milk ,season with salt and pepper and mash until smooth . Divide the saffron mash between 4 large , warmed serving plates , top with a piece of chicken and garnish with a few sprigs of fresh thyme  . Serve .

Mistake to avoid when making mashed potatoes:
Using the wrong type of potato : Choosing the right type of potato is key !Avoid waxy varieties and fingerling when making mashed potatoes .These potatoes don't contain a lot of starch , so they don't break down well or absorb dairy as well as other varieties .

Starting with hot water
While it's best to begin the cooking process with hot water for most vegetables , this isn't the case with potatoes .Adding potatoes to already hot water increase the chance of uneven cooking .The outside of the potatoes will end up overcooked , while the inside will remain firm and underdone .

Adding cold butter and cream
Butter and cream are critical for great mashed potatoes .But when added straight from the fridge , not only do they cool everything  down , but they don't get absorbed into the potatoes very well .

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