This makes a great mid-week meal – it has good flavours and is quick and easy to prepare. Any leftover dressing will last for a week in the refrigerator and it also tastes fantastic on chicken salad, in fact it’s worth making in its own right for that purpose. This dish is very good served with spinach on the side and a few new potatoes.
- 4 chicken breasts, skin on
- Salt pepper and lemon juice
For the Dressing
- 100g walnuts
- 2-3 cloves garlic
- Juice of a lemon
- 1 teasp. ground cumin
- 2 tablesp. coriander, chopped
- 125ml olive oil
- Salt pepper and sugar to taste
- 4 scallions, chopped
Set the oven to Gas Mark 4, 180°C, 350°F.
Season the chicken with salt, pepper and lemon juice. Heat a pan or black grill pan. Cook the chicken skin side down for 4-5 minutes to get a delicious crisp skin. Turn over and cook for another 2-3 minutes. Finish the cooking for another 10-15 minutes in the hot oven.
Meanwhile, make the dressing.
Toast the walnuts in a dry pan, then tip them into the processor with the other dressing ingredients. Whiz for a few seconds. Taste for seasoning, leave in the fridge until ready to serve.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers