Soups & Starters
Chicken & Poultry
Chicken with herb and ginger topping
A super-delicious topping for chicken (or vegetables or fish!)
I was making lots of different dishes for a 50th birthday party in the village recently, and needed to come up with a lovely dressing for a gigantic bowl of couscous. This combination of ingredients was the basis for that dressing but it occurred to me afterwards that the flavours would also work really well together as a topping for chicken. I tried it with roast chicken a few days later, and it was fantastic. It’s one of those recipes that I’ll be making again and again now because it will be so useful for all sorts of occasions. I do like a versatile recipe - it’s what A Cook’s Plot is all about, really!
It makes a fab topping for veg (especially roast squash), and for fish, too as well as being delicious stirred through pasta.
Ingredients
Serves 4
- 4 chicken breasts
- 1 clove garlic, crushed
- thumb-sized piece fresh ginger, grated
- 1 tbsp runny honey
- 2 tbsp mild olive oil
- Juice of a lemon
- 1 tsp wholegrain mustard
- handful fresh coriander, chopped
- handful fresh parsley, chopped
- handful fresh mint, chopped
- handful walnuts or hazelnuts (or a mix of both)
Method
First, roast the chicken breasts at 190C (fan oven) for 25-30 mins until the juices run clear when pierced with a knife. Leave to rest for 5 mins in a warm place before slicing and arranging on four plates (or on one large platter)
Meanwhile, stir together the crushed garlic, grated ginger, honey, olive oil, lemon juice and mustard, season well then add the chopped herbs and nuts. Put in a mini food processor and blend, leaving some of the nuts only roughly chopped. Use to top the cooked chicken.
A Cook's Plot Tip
To make a dressing for salad or couscous,
just add three more tablespoons of olive oil.