Roasted chicken breast flavoured with smoked paprika and garlic served with pan-fried new potatoes and a broad bean, chorizo and mint salad.
Preheat the oven to 200'C.
Cut the new potatoes in half and place in a pan of salted water. Bring the water to the boil and cook the potatoes until tender. Drain and then set aside.
Peel and dice the shallots and the garlic. Pick and chop the fresh mint leaves.
For the chicken: trim any excess fat and sinew from the chicken breasts. Season with sea salt and pepper and then rub the chopped garlic and the smoked paprika onto the chicken.
Heat a frying pan and add a drizzle of oil sunflower oil. Add the chicken to the pan and colour on both sides. Transfer to a baking sheet and finish cooking in the oven for 8 - 10 minutes.
For the chorizo and broad bean salad: remove the skin from the broad beans.
Heat a frying pan, add a drizzle of oil and then add the shallots to the pan. Allow the shallots to soften and then add the chorizo to the pan. Once the chorizo is cooked, remove the pan from the heat and add the broad beans and the chopped mint.
For the pommes sautees: heat a frying pan and add a splash of oil. Add the potatoes to the pan and cook until golden brown. If necessary, place in the oven for 5 minutes to warm through.
Serve the chicken alongside the pommes sautees and the broad bean salad.
«Try adding toasted almonds to the broad bean and chorizo salad.»