Creamy tomato & herb chicken with mash & garlic bread
Appliance/Function:
Equipment
- 1 Steamer pot
- 1 Small bowl
- 1 Oven tray
- 1 Large frypan
Ingredients
Mash
- 600 g potatoes
- ¼ cup milk
- 1 tbsp olive oil
Garlic bread
- 4 cloves garlic
- 1 bunch parsley fresh or dried
- 2 tbsp olive oil
- 1 long bread roll or gluten-free
Chicken
- 600 g chicken breast boneless, skinless
- 1 tbsp olive oil
Sauce
- 1 sprig rosemary fresh or dried
- 1 zucchini
- 2 cups tomato passata or pasta sauce
- 1 cup coconut cream
- ½ cup baby spinach
To serve
- ½ cup parmesan cheese grated
Instructions
Before you start
- Preheat the oven to 220 °C or 200 °C fan bake. Bring a steamer pot of hot tap water to a boil.
Mash
- Peel and dice 600 g potatoes. Cook in the steamer pot of boiling water for 12-15 minutes, or until very tender. Drain the pot then transfer the potatoes to the pot with ¼ cup milk and 1 tbsp olive oil. Mash until smooth and season to taste with salt and pepper. Set aside covered to keep warm.
Cook garlic bread
- Meanwhile, peel and mince 4 cloves garlic. Thinly slice 1 bunch parsley, discarding the stems. In a small bowl combine half of the garlic, parsley and 2 tbsp olive oil. Slice 1 long bread roll in half and spread the garlic oil over the cut sides of the bread. Place bread cut side up, on an oven tray and bake for 5-8 minutes, until golden.
Start chicken
- Pat 600 g chicken breast dry and cut it into steaks by placing your hand flat on the top of the chicken and slicing through horizontally. Season with salt and pepper. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the chicken for about 2 minutes on each side, until golden but not cooked through. Transfer the chicken to a plate and keep the pan on the heat.
Cook sauce
- Pick the leaves of 1 sprig rosemary and finely slice, discarding the stalks (if using). Slice 1 zucchini in half lengthwise then thinly slice. Add the remaining garlic and the rosemary to the pan and cook for 1 minute, until fragrant. Add 2 cups tomato passata, 1 cup coconut cream, and a pinch of salt. Bring to a simmer. Then add the zucchini and ½ cup baby spinach and stir to wilt.
Finish chicken
- Add the chicken and any resting juices back to the pan and return to a simmer. Cook for about 5 minutes, turning the chicken occasionally, until the sauce is thick and the chicken is cooked through.
To serve
- Spoon the chicken, sauce and mash onto plates and grate ½ cup parmesan cheese over top. Serve with garlic bread for mopping up the sauce.
Nutrition
Calories: 873kcal | Carbohydrates: 97g | Protein: 43g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 486mg | Potassium: 2045mg | Fiber: 10g | Sugar: 62g | Calcium: 258mg | Iron: 6mg