Simon © 2011
LEMON & HERB PICK NIC CHICK (Serves 4)
This dish fits with my style of cooking as it can be prepped in the morning (or even the day before) and left until you’re ready to cook it. It’s great for supper with spinach and sauté potatoes or scissored up once cooked and thrown into a girl’s salad with some bacon and avocado. Also perfect picnic food. You will find jars of preserved lemons on the supermarket shelves in the Speciality Foods section.
100g / 4 oz confit lemon flesh, pips removed if you can be bothered
Tbsp each of four of the following: parsley, tarragon, chives, basil and marjoram
2 tbsp good olive oil
4 chicken breasts or 8 boneless chicken thighs, beaten out
Take all the ingredients (bar the birds!) and place in a blender. Blitz until smooth. Rub the mix all over the chicken pieces or the spatchcocked birds, place them in the fridge and leave to marinate for a minimum of 2 hours. When ready, heat a heavy ridged pan until hot and simply griddle the escalopes on both sides (3-4 mins on each one).
TIP FROM THE SINK:
This receipt works well with spatchcocked quail also.