“One person wanted me to trade a Madonna CD for a chicken. But I said no. The Madonna CD was definitely not worth a chicken”
-Theodoris Roussos, a butcher in Athens using bartering in a country beset with financial controls and a shaky banking system
Recipe for lime-glazed chicken with peppery rocket and crushed potatoes
This looks like a lot of ingredients but it doesn’t take long
- 2 x large chicken breasts with skin on (if you are trying to be very impressive, you can do this with spatchcocked baby chickens (poussin))
- about a fifth of a pack of butter (50g)
- 1 unwaxed lime – the zest and the juice of this. NB you will get more juice out of it if you warm it for 10 seconds in the microwave
- 2 crushed cloves of garlic
- ½ tsp ground coriander
- ½ tsp dried thyme, or fresh lemon thyme
- ¼ tsp harissa paste
- 2 tsp runny honey – thyme honey in an ideal world
- 4 tbsps Greek yoghurt
- smoked salt and white pepper
- 120g bag rocket (or rocket salad)
- 2 tbsp cider vinegar
- 5 tbsp olive oil
- 1 tbsp walnut oil
- salt and pepper
- 4 medium potatoes, washed and cut into quarters and eighths to about the same size, don’t bother to peel
- 2 tbsps olive oil
- 50g/2 oz butter
- smoked salt and freshly ground black pepper, or some Urfa pepper flakes
- chopped parsley if you have any
- Put half the butter and half the zest in a bowl with the seasoning, garlic, coriander, thyme and harissa.
- Spread the mixture over the skin of the breasts and over the underside and leave to marinate several hours or overnight.
- Mix the rest of the butter and zest with the lime juice and the honey.
- Brush over the breasts.
- Get the grill good and hot, and grill the underside for about ten minutes, then turn over and grill the skin side for another ten minutes.
- MEANWHILE, heat oven to 210°C (or use top right oven if you have an Aga).
- Boil the potatoes for about 15 minutes.
- Now move the chicken into a roasting tin (and NO, do not be tempted to do the whole thing in the oven, the grilling element is essential), not forgetting the juices. BASTE.
- Cook another ten minutes, until juices run clear.
- Make the salad dressing.
- Drain the potatoes, mix in some olive oil, some salt, and some chopped parsley if you have any to hand.
- Leave the chicken to rest, covered with foil, and whisk (using the cappuccino whisk, or a fork) the cooled pan juices into the yoghurt (which you’ve put into a smallish bowl). It is very likely to curdle, in which case just whisk a bit more, or simply don’t worry, it tastes great. After the chicken has rested a bit there will be more juice, whisk that it too.
- Serve the chicken and the crushed potatoes with the sauce poured artistically over, and the rocket salad on the side.
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