Peruvian Griddled Chicken with Smashed Potatoes | Abel & Cole
Peruvian Griddled Chicken with Smashed Potatoes
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Prep: 20 mins
Cook: 15-20 mins
A mix of cumin, oregano, cayenne, garlic and lemon gives this chicken a touch of South American magic. Delicious with smashed potatoes (mash for people who like to take things easy) and a cooling crème fraîche sauce.
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593 kcal
(per portion)
Ingredients you'll need
  • 50g tamari
  • 1 lemon
  • 1 garlic clove
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • A pinch of cayenne pepper
  • 250g chicken breast mini fillets
  • 500g potatoes
  • A handful of flat leaf parsley
  • 200g half fat crème fraîche
  • 100g cavolo nero
  • 250g cherry vine tomatoes
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Put a large pan of salted water on to boil. Pour the tamari into a dish. Grate in the zest from the lemon. Squeeze in the juice from one half. Peel and grate in the garlic clove. Add 1 tsp each cumin and oregano and a pinch of cayenne (the cayenne is spicy, so use less or more depending on how hot you want your final dish). Stir to mix together.

  • 2.

    Add the chicken to the marinade. Turn to coat all over. Set aside to marinate while you prepare the potatoes.

  • 3.

    Scrub the potatoes and chop them into chunks around 2cm across. When the water in the pan is boiling, add the potatoes. Turn the heat down a little and simmer for 15 mins till the potatoes are tender when pressed with a fork.

  • 4.

    While the potatoes simmer, finely chop the parsley leaves and stalks. Pop them in a bowl. Stir in the crème fraîche, along with a pinch of salt and pepper. Set aside.

  • 5.

    Trim the dry ends off the cavolo nero and finely shred the leaves. Quarter the cherry tomatoes.

  • 6.

    Warm a griddle or frying pan over a high heat for 2 mins. Add ½tbsp oil and the chicken. Griddle for 10-12 mins, turning the chicken every so often, till it’s lightly charred and cooked through – there should be no pink meat if you cut through the thickest part of the chicken fillets. Take out of the pan and pop on a plate. Loosely cover with foil and set aside to rest.

  • 7.

    Add the cavolo nero and cherry tomatoes to the pan with ½ tbsp olive oil and griddle for 5 mins, turning, till the tomatoes are soft and the cavolo nero has wilted.

  • 8.

    The potatoes should be ready by now. Drain them, then return to the pan. Use a masher to gently squash the potatoes so they are crushed and break. Add half the crème fraîche sauce and toss to mix.

  • 9.

    Serve the chicken with the crushed potatoes, griddled chicken, tomatoes, cavolo nero and the remaining crème fraîche sauce.

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