Paprika and Lemon Chicken with Smoky Hazelnut Romesco, Bulgur Kale, Charred Asparagus and Feta
This meal is on rotation for me at the moment. Marinading the chicken ahead in some paprika, garlic and lemon adds flavour and ensures it is super moist and tender. The smoky romesco sauce made using roasted red peppers and toasted hazelnuts is so moreish. More garlic, lemon, a splash of sherry vinegar and seasoning finishes it off so it’s both sweet, smoky and slightly sharp. Bulgur wheat cooked in chicken stock adds protein and with some steamed kale, some colour and extra goodness. I love any charred veg and asparagus works really well here. Some added parsley, feta and extra hazelnuts add texture, crunch and a wee salty hit.
(Serves 4 - £3.68 per portion)
1. Halve and deseed two red peppers and place cut side down on a baking tray. Roast at 180C fan/200c for 35-40 mins until the skins are blackened and blistered.
Meanwhile marinade the chicken breasts by adding them to a bowl with 2 tbsps olive oil, 1 tbsp paprika, 1 tbsp cumin, the juice of a lemon, 3 crushed garlic cloves and some seasoning. Mix well and leave at room temp for 30 mins or in the fridge for as long as you need.
2. Once the peppers are done, add to a bowl and cover with cling film until cool. Once cool, remove the skins and add to a blender with 75g toasted hazelnuts, 1 tbsp sherry vinegar, 30g toasted breadcrumbs, the juice of a lemon, 1 garlic clove and some seasoning. Blitz until smooth, taste and adjust as necessary.
3. When you are ready to cook the chicken, heat 1 tbsp olive oil in a nonstick pan (reserve the chicken marinade) and fry the breasts on each side on a medium heat until nice and golden and caramelised. 4. Add to a snug fitting roasting tray, pour over the excess marinade, cover with tin foil and bake for 10 mins until cooked. Leave to rest.
5. Cook some bulgur wheat in chicken stock and add 150g kale for the last few minutes of cooking. Drain well and leave to steam. Stir through some chopped parsley and mint, the juice of a lemon and seasoning.
Pan fry the asparagus in the same pan used to cook the chicken until charred but still crunchy.
6. Serve a dollop of romesco with a spoonful of the bulgur, top with the chicken, asparagus and serve with crumbled feta, more herbs and some extra chopped hazelnuts. Enjoy.