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Chicken With Tarragon Tomato Butter

Chicken With Tarragon Tomato Butter

Ingredients for One

  1. 150 grams free range chicken breast fillets
  2. 50 grams cherry tomatoes
  3. 40 grams green beans
  4. 5 grams tarragon
  5. 0.5 zucchini
  6. 0.5 carrot
  7. 0.25 lemon
  8. 0.5 cups jasmine rice
  9. 12.5 grams butter - PANTRY ITEM
  10. 1 tbsp extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range chicken breast fillets
  2. 100 grams cherry tomatoes
  3. 80 grams green beans
  4. 10 grams tarragon
  5. 1 zucchini
  6. 1 carrot
  7. 0.5 lemon
  8. 1 cups jasmine rice
  9. 25 grams butter - PANTRY ITEM
  10. 2 tbsp extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range chicken breast fillets
  2. 200 grams cherry tomatoes
  3. 160 grams green beans
  4. 20 grams tarragon
  5. 1 zucchini
  6. 2 carrot
  7. 1 lemon
  8. 2 cups jasmine rice
  9. 50 grams butter - PANTRY ITEM
  10. 4 tbsp extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range chicken breast fillets
  2. 300 grams cherry tomatoes
  3. 240 grams green beans
  4. 30 grams tarragon
  5. 2 zucchini
  6. 3 carrot
  7. 2 lemon
  8. 3 cups jasmine rice
  9. 75 grams butter - PANTRY ITEM
  10. 6 tbsp extra virgin olive oil - PANTRY ITEM
  11. salt & pepper - PANTRY ITEM

Prep:

  1. wash and thickly slice zucchini
  2. wash, peel and cut carrots into batons
  3. wash and trim green beans
  4. chop butter
  5. wash cherry tomatoes
  6. wash, remove leaves and chop tarragon
  7. pop a small pan of salted water on to boil

Method:

  1. Cut each chicken breast horizontally in half to make two thin pieces. Season well with salt & pepper.
  2. Use ratio of 1.5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with fork.
  3. Meanwhile, heat a little olive oil in a non-stick frying pan over a high heat. Add chicken in 300g batches. cook for about 2 minutes on each side, or until cooked. Remove. Rest, loosely covered with foil.
  4. To make tomato butter, squeeze juice from lemon. Add butter and tomatoes to same frying pan over a medium heat. Cook, stirring occasionally until tomatoes are very tender. Break tomatoes to release juices. Stir in tarragon and lemon juice. Season and stir to combine.
  5. Meanwhile, boil vegetables for 2-3 minutes until firm but tender. Drain.
  6. Serve rice topped with vegetables and chicken. Pour over tomato butter.
  7. wash and chop parsley
  8. cut lemon into wedges
  9. preheat the oven to 200°C (180°C fan-forced)
  10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  12. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  13. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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