Italian-Seasoned Chicken and Salmoriglio

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 5g Italian seasoning
• 300g free-range chicken thigh fillets
• 20g roasted hazelnuts
• 150g green beans
• 100g silverbeet
• 1bunch parsley
• 1clove garlic
• 1pcs lemon
• 2g dried oregano
• 15ml olive oil
• 10ml extra virgin olive oil
• 20g butter

Method

1. Step 1 — Cook sweet potato
   Peel the sweet potatoes and cut into 3cm chunks. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain and return to the pan. Cover to keep warm.
2. Step 2 — Cook chicken
   Meanwhile, combine the Italian seasoning and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Heat a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 10-12 mins until golden and cooked through. Remove from the pan and reserve the pan.
3. Step 3 — Prep ingredients
   While the chicken is cooking, coarsely chop the hazelnuts. Trim the beans. Thinly slice the silverbeet stems, then coarsely chop the leaves. Finely chop the parsley, including the stems. Finely chop the garlic, then using the flat side of the knife, mash to a paste (see cooking tip). Finely grate the lemon zest, then juice.
4. Step 4 — Make salmoriglio
   Combine the parsley, garlic, lemon zest, 1½ tbs lemon juice*, 1 tsp dried oregano* and 2 tsp extra virgin olive oil in a bowl and season with salt and pepper.
5. Step 5 — Cook greens
   Melt 10g butter in the reserved pan over medium-high heat. Add the beans, silverbeet and 2 tbs water, scraping to incorporate the flavour from the base of the pan. Cook, stirring, for 3 mins or until tender. Season with salt and pepper. Remove from the heat.
6. Step 6 — Make mash and serve
   Mash the sweet potato until smooth. Stir in 10g butter. Taste, then season with salt and pepper. Divide the mash, vegetables and chicken among plates and drizzle the chicken with any resting juices. Scatter over the hazelnuts and serve with the salmoriglio.

Allergens

Milk, Sulphites, Hazelnut