“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


for two

This looks like a lot of ingredients but it doesn’t take long

  • marinate alert

    remember to allow time to marinate

    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
  • 2 tbsp 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
  • 6 potatoes, washed and  cut into quarters and eigths to about the same size, don’t bother to peel
  • 1 tbsp olive oil
  • smoked salt and freshly ground white pepper
  • chopped parsley if you have any
  1. put half the butter and half the zest in a bowl with the seasoning, garlic, coriander, thyme and harissa
  2. spread the mixture over the skin of the breasts and over the underside and leave to marinate several hours or overnight
  3. mix the rest of the butter and zest with the lime juice and the honey
  4. brush over the breasts
  5. 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
  6. MEANWHILE, heat oven to 210°C (or use top right oven if you have an AGA)
  7. boil the potatoes for about 15 minutes
  8. 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
  9. cook another ten minutes, until juices run clear
  10. make the salad dressing
  11. drain the potatoes, mix in some olive oil, some salt, and some chopped parsley if you have any to hand
  12. leave the chicken to rest, covered with foil, while you skim fat off the pan juices, and then whisk (using the cappuccinon whisk) the cooled juice 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.
  13. serve the chicken and the crushed potatoes with the sauce poured artistically over, and the rocket salad on the side

2014 © Saucy Dressings