More Al Fresco dining here in the English Kitchen today. This warm weather we've been enjoying calls for meals that are light, refreshing and that help to keep the kitchen cool!!
I often pick up small free range chickens at the shops when they are on special and then bring them home and cut them into serving size pieces . . . the breasts, bones, skin on and supreme attached (That is the first bone of the wing. This allows for a brilliant presentation and a convenient handle to flip them with!), leg quarters (thigh and drumstick left together), and then the rest gets banged into a container to use for making stock at some point. You can see a brilliant video on how to that here.
This salad here today is fresh and light and quick to make. It uses fresh baby spinach leaves and baby snap peas. The snap peas are lightly blanched so that they stay crispy tender and hold that brilliant green color.
The chicken breasts are lightly seasoned with freshly ground black pepper and sea salt, and then seared on both sides over high heat, so that you get crisp golden skin and a beautiful presentation. They are finished by briefly roasting them in a hot oven. Don't worry they won't be in there long enough to heat up the kitchen!
The salad is dressed with a fat free . . . YES fat free coconut milk dressing, which goes wonderfully with the crisp chicken, tender spinach leaves . . . and all of those crispy tender sugar snaps!
I don't think this could get any better . . . seriously. It's that good. I hope that you'll take advantage of this lovely weather and give it a go!
*Crispy Chicken, Sugar Snaps and Spinach Salad*Serves 2Printable Recipe
This recipe is to serve two people but the amounts can very easily be increased to feed more. It's fresh, simple and colorfully delicious! A great summer supper!
2 boneless chicken breasts, skin on and fat trimmedolive oilfine sea salt and freshly ground black pepper to taste40ml of coconut milk (3 TBS)2 TBS chopped fresh basil1/2 tsp minced garlic100g of sugar snap peas, trimmed and blanched (1/4 pound)50g of baby spinach leaves, washed and dried
Preheat the oven to 200*C/400*F/ gas mark 6. Line a small baking tray with grease proof paper. Set aside.
Brush the chicken with some olive oil and season generously with salt and pepper. Heat a medium sized non stick skillet over high heat. Add the chicken, skin side down, and cook for about 3 minutes, until the skin is quite crispy. Flip over and cook for a further 3 minutes. Transfer to the prepared baking tray. Bake the chicken breasts for 5 to 6 minutes until cooked through and the juices run clear. Cut each breast into 2 or 3 pieces diagonally and set aside.
Whisk the coconut milk, basil, garlic, some salt and some pepper together well. Place the peas and spinach into a bowl. Add the coconut dressing and toss to coat. Divide the pea mixture between two plates, slice the chicken into bits diagonally and place atop the salad mixture. Serve immediately.
OH boy, I do so love summer, don't you?
