October 31, 2016
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Cauliflower, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, High Protein, No Eggs, Boneless Pieces more
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"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."
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.
Combine quinoa, lemon rind and half the parmesan on a plate.
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.
Heat a large frying pan over medium-high heat.
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.
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.
Serve chicken on cauliflower mash with steamed green beans and roasted truss tomatoes.
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