Recipe by MarraMamba
A yummy Jamie Oliver recipe.
Top Review by Chef Kate
I was disappointed not to like this more as I usually like Jamie Oliver recipes. This sounded so good, but it was rather bitter and the chicken was not cooked in the allotted time. I think there is too much turmeric and it is not balanced by any contrasting element. I suspect that the addition of carrots to the potatoes would go a long way to giving this the note of sweetness I think it needs. Also, cutting the breast in two or three pieces would allow it to cook through without drying out.
- 1 chicken breast, skin on
- 1⁄2 cup potato
- 1 teaspoon turmeric
- 1 lemon
- 1⁄2 teaspoon ground cumin
- 5 sprigs of chopped fresh cilantro
- 1⁄4 of a red pepper
- 1 inch piece fresh ginger
- olive oil
- sea salt & freshly ground black pepper
Directions See How It's Made
- Preheat the oven to 400°F.
- Peel a large potato, cut them into 1-inch dice and put them into a pan of cold salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
- Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh cilantro, a quarter of a red pepper, roughly chopped and a 1-inch piece of fresh ginger, peeled and finely sliced into matchsticks.
- Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl.
- Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast, skin left on. Toss everything around with a splash of olive oil and season well with sea salt and freshly ground black pepper.
- Remove the chicken, put the potatoes into the pan in one layer, and top with the lemon slices and the chicken. Drizzle with olive oil and cook in the middle of the oven for 25 to 35 minutes.