Cornfed chicken supreme, sweet potato and ginger mash, salsa verde Recipe

This combination of flavours will surprise all of your guests .

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Cornfed chicken breast(s) - skin on : 6 whole
  • Smoked Maldon salt : 6 pinch(es)
  • Fresh thyme : 6 sprig
  • Part two of the recipe
  • Sweet potato(s) : 4 whole
  • Unsalted butter : 50 g
  • Fresh ginger : 50 g
  • Banana shallot(s) : 2 whole
  • Red chilli(s) : 2 whole
  • Fresh coriander : 1 bunch
  • Dried red chilli(s) : 1 Tsp
  • Part three of the recipe
  • Fresh mint : 1 bunch
  • Flat leaf parsley : 1 bunch
  • Garlic clove(s) : 1 whole
  • Anchovies in oil : 2 g
  • Capers in vinegar : 10 g
  • Olive oil : 70 ml
  • Maille Dijon mustard : 10 Tsp
  • Pea shoot(s) : 1 bunch


  • ETAPE 1

    Preheat the oven to 200'C.

    Heat oil in a pan, season the chicken and cook skin side down. When golden ,transfer to an oven tray, top with the thyme springs and place in the oven for 10/12 minutes

  • ETAPE 2

    Chop the coriader

    Peel and grate the ginger.

    Small dice the shallots.

    Finely slice the chilli

    Put all the ingredients in a pestle and mortar or food processor and make a paste

    Cook the paste on a medium/low heat pan for around 10min.

    Peel the sweet potato and cut into small cubes. Place in a pan with a small amount of water and the butter. Cover with a lid and cook until tender. Mash the sweet potato with a fork or place in a mouli ,add the shallots and ginger paste Finish with some salt, pepper and the coriander.

  • ETAPE 3

    Mince the garlic clove. Pick the leaves from the mint and parsley and chop them. Finely chop the anchovy fillets.
    Mix the garlic, mustard, capers, anchovy and chopped herbs together in a bowl with the olive oil.

  • 4. TO SERVE

    Place a spoon of the mash on the middle of a deep plate,cut the chicken in half and put on top of the mash.

    Finish the dish with the sauce and some peashoots

Chef's tip

«Add more ginger and chilli for a more intense flavour .»

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