chicken with coriander aioli
How to make chicken with coriander aioli recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
2 teaspoons coarsely crushed black peppercorns
4 skinless chicken breast fillets, thinly sliced
1 tablespoon olive oil
Coriander aïoli
small bunch of fresh coriander, leaves only
1 garlic clove, peeled
2 teaspoons Dijon mustard
1 egg yolk
2 teaspoons white wine vinegar
150 ml (¼ pint) sunflower oil
salt and pepper
To serve
green salad
grated beetroot
Method:
Make the coriander aioli. Reserve a few coriander leaves for garnish and place the rest in a small food processor or blender with the garlic, mustard, egg yolk and vinegar.
Blend until finely chopped. With the motor still running, slowly drizzle in the sunflower oil through the feed tube until the mixture is smooth and thick. Season with salt and pepper.
Scatter the crushed peppercorns over the chicken slices and drizzle with the olive oil. Cook, in batches, on a preheated hot griddle for 1–2 minutes on each side or until cooked through and golden.
Serve the warm chicken slices with mixed green salad leaves, grated beetroot and the coriander aïoli. Garnish with the reserved coriander leaves.
For griddled chicken & tomato sandwiches:
Thinly slice 3 skinless chicken breast fillets, season with salt and plenty of pepper and drizzle with 1 tablespoon olive oil.
Cut 4 tomatoes in half, season and drizzle with a little oil. Cook the chicken and tomatoes, in batches, on a preheated hot griddle for 1–2 minutes on each side until cooked and golden.
Sandwich between slices of crusty granary bread with rocket leaves and ready-made roast garlic mayonnaise. Total cooking time 10 minutes.
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| chicken with coriander aioli |
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