Try Lisa Faulkner's inventive dish of stuffed chicken thighs and parmentier potatoes.
For the chicken olives:
1 boneless and skinless chicken breast fillet, weighing about 100g
1 garlic clove
1.5cm piece of fresh ginger, peeled
1/2 tbsp flat-leaf parsley
1/2 tsp fennel seeds
1/2 tsp coriander seeds, toasted
30g chorizo, chopped
4 x boneless chicken thigh fillets, skin off
4 slices of parma ham
A little olive oil, for rubbing
Salt and freshly ground black pepper
For the parmentier potatoes:
15g (1 tbsp) butter
200g potatoes, cut into 1 cm cubes
2 garlic cloves, chopped
2 fresh rosemary sprigs, leaves taken off and stalks chopped
1 tbsp freshly chopped flat leaf parsley
1 tbsp olive oil
Portion of steamed veg (broccoli, carrots, cauliflower), per person, to serve
1. Preheat the oven to 180C/Gas 4.
2. To make the chicken olives, place the chicken breast in a food processor or blender and whizz until minced. Transfer to a bowl.
3. Next, chop the garlic, ginger, parsley and fennel and coriander seeds in the food processor or blender (or chop finely by hand). Add this mix, along with the chorizo, salt and pepper to the minced chicken and combine well.
4. Place the chicken thighs, on a board and spoon about 2 teaspoons of the chicken mix in the middle of each thigh.Wrap with a slice of parma ham. Roll up and secure each one with a cocktail stick.
5. Place the stuffed thighs onto a baking tray, rub with olive oil, season with salt and pepper and bake in preheated oven for 40 minutes, until the chicken is cooked through.
6. While the chicken is cooking, make the potatoes. Heat the butter in a large frying pan, add the potatoes and cook for 5 minutes over a medium heat. Add the chopped garlic and cook for a further 5 minutes until the potatoes have softened. Mix in the rosemary and parsley and transfer to a baking. Pour over the oil to coat the potatoes, season and bake in the preheated oven for about 25-30 minutes until crispy and tender.
7. Serve the parmentier potatoes with the 1 baked chicken olives and a portion of steamed vegetables (broccoli, carrots and cauliflower).
Sat Fat: 4.25g