Herbes de Provence marinated Chicken with Chorizo Salsa & Courgette Purée

Herbes de Provence marinated Chicken with Chorizo Salsa & Courgette Purée

Herbes de Provence marinated Chicken with Chorizo Salsa & Courgette Purée

Cook Time
20 Minutes
Ingredients
20
Servings
4
Herbes de Provence marinated roast chicken served with a courgette purée and Garlic flavoured chorizo, courgette, tomato and Coriander Leaf salsa.
Ingredients
  • 3 courgettes, sliced

  • 1 tablespoons Parmesan cheese, grated

  • 1 tablespoons butter

  • For the chorizo salsa:

  • 2 tablespoons olive oil

  • 2 shallots, minced

  • 2 teaspoon Garlic Cooking Paste

  • For the chicken:

  • 1 tablespoons Herbes de Provence

  • 1 tablespoons Garlic Cooking Paste

  • 75 millilitre (3 fluid ounce) extra-virgin olive oil

  • Zest of 1 lemon

  • 4 boneless, skinless chicken breasts

  • For the courgette purée:

  • 2 tablespoons olive oil

  • 100 gram (4 ounce) chorizo, diced

  • 1 large courgette, diced

  • 4 medium-sized plum tomatoes, seeds removed and diced

  • 2 tablespoons Coriander Leaf , or ½ bunch fresh coriander leaf

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Herbes de Provence

Product Information

£ 1.97/unit,11g
Coriander Leaf

Product Information

£ 1.83/unit,7g

Instructions

  • 1 Combine all the ingredients for the marinade in a bowl, add the chicken breasts and coat with the marinade. Cover with cling film and allow to marinade in the refrigerator for 4 hours or for best results overnight.
  • 2 For the courgette purée, heat the oil in a frying pan. Add the Garlic and courgettes and fry for 4-5 minutes, season to taste. Place in a blender and purée until smooth. Add the Parmesan cheese and butter and blend for a couple of seconds. Refrigerate until ready to use.
  • 3 When ready to cook the chicken, pre-heat the oven to 200°C, 400°F, Gas Mark 6. Transfer the chicken to a baking tray and cook for 20-25 minutes or until the chicken is cooked through.
  • 4 For the salsa, heat the olive oil in a frying pan, add the shallots and fry for 2 minutes over a medium-heat. Add the Garlic, chorizo, courgette and tomatoes, cook for 4-5 minutes. Add the Coriander Leaf and season to taste.
  • 5 To serve, place some of the purée in the middle of a warm plate, slice the chicken and place on top. Serve with a generous helping of the chorizo salsa.
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