Buttermilk Chicken With Parmesan Cauliflower Mash

15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #25137

October 31, 2016



"From Taste magazine August'16. You will need to start this recipe the night before to give the chicken time to marinate but a quick meal after that."

Original is 4 servings

Nutritional

  • Serving Size: 1 (410.7 g)
  • Calories 533.9
  • Total Fat - 24.3 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 383.5 mg
  • Sodium - 283.4 mg
  • Total Carbohydrate - 25.4 g
  • Dietary Fiber - 3.1 g
  • Sugars - 3 g
  • Protein - 50.8 g
  • Calcium - 180.6 mg
  • Iron - 6.6 mg
  • Vitamin C - 23 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Combine buttermilk, paprika, cayenne pepper and garlic in a shallow glass or ceramic dish and add chicken and toss to coat, cover and place in the fridge for at least 2 hours or overnight to marinate.

Step 2

Combine quinoa, lemon rind and half the parmesan on a plate.

Step 3

Remove chicken from marinade and allow excess to drip off and then dip the chicken in quinoa mixture, pressing to coat and transfer to a plate line with baking paper.

Step 4

Heat a large frying pan over medium-high heat.

Step 5

Spray chicken lightly on both sides with olive oil and cook, in batches for 3 to 4 minutes each side or until golden and cook through.

Step 6

Meanwhile cook the potato and cauliflower in a large saucepan of boiling water for 12 minutes or until tender and then drain and then return saucepan and using a potato masher, mash until smooth and stir in extra buttermilk and remaining parmesan and season to taste.

Step 7

Serve chicken on cauliflower mash with steamed green beans and roasted truss tomatoes.

Tips


No special items needed.

0 Reviews

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