Buttermilk Chicken With Parmesan Cauliflower Mash
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."
- 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
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.
Tips & Variations
No special items needed.