Recipe

龙蒿鸡肉胡萝卜土豆泥和韭菜

Jun 30, 2009 2:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

龙蒿鸡肉胡萝卜土豆泥和韭菜
  • 4 single chicken breast fillets (680g), sliced thickly
  • 1 tablespoon fresh tarragon, finely chopped
  • 1 tablespoon wholegrain mustard
  • 2 tablespoon low-fat dairy-free spread
  • 2 large_piece (500g) leeks, trimmed, chopped finely
  • 4 medium_piece (480g) carrots, chopped coarsely
  • 1 1/2 cup (375ml) chicken stock
  • pinch nutmeg

Method

龙蒿鸡肉胡萝卜土豆泥和韭菜
  • 1
    Thread equal amounts of chicken onto each of 12 skewers. Using fingers, press combined tarragon and mustard all over chicken, cover skewers, refrigerate 30 minutes.
  • 2
    Meanwhile, melt spread in large non-stick frying pan, cook leek, stirring, until softened. Cover to keep warm.
  • 3
    Preheat oven to moderately hot.
  • 4
    Boil or microwave carrot in chicken stock until just tender, drain in strainer over small bowl. Reserve ½ cup of the cooking liquid, discard the remainder. Blend or process carrot with nutmeg until pureed. Cover to keep warm.
  • 5
    Cook chicken and reserved liquid in large shallow baking dish, uncovered, in moderately hot oven about 15 minutes or until cooked through.
  • 6
    Divide carrot mash among serving plates, top with chicken and leek.

Notes

low GI You need 12 bamboo skewers for this recipe; soak them in water for at least an hour before using to avoid them splintering or scorching. Do not puree the carrot mixture too far in advance because it could separate if left to stand too long. serving suggestion Steamed green beans and a fresh baguette are good accompaniments for this main meal.

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