Take chicken to new heights with the addition of zucchini 'noodles', pine nuts and a tomato jam. It's a midweek dinner winner.
Serves: 4
INGREDIENTS
4 small, boneless chicken breasts, skin on
2 tablespoons olive oil
2 teaspoons dried tarragon
finely grated zest 1 lemon
Zucchini
¼ cup currants
2 tablespoons port, Marsala or sherry
2 tablespoons olive oil
small knob of butter
4 zucchini, julienne
¼ cup pine nuts
¼ cup shredded basil leaves
sea salt and freshly ground pepper
Tomato jam
1 x 400 gram tin crushed Italian tomatoes
finely grated zest and juice 1 lemon
1 teaspoon grated fresh ginger
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
2 teaspoons black or yellow mustard seeds
¼ cup brown sugar
METHOD
Tomato jam: Place all the ingredients in a saucepan, season and bring to the boil. Reduce the heat and simmer gently for 20-30 minutes until reduced and thick, stirring occasionally.
Cool and store in the refrigerator.
Preheat the oven to 180˚C.
Combine the olive oil, tarragon and lemon zest and rub over the chicken. Refrigerate if not using immediately. Remove from the fridge 30 minutes before cooking.
Zucchini: Combine the currants and port, cover and microwave for 1 minute. Set aside to infuse.
Season the chicken generously. Heat a little olive oil in an ovenproof sauté pan and cook the chicken skin side down until a good golden colour. Turn over and transfer to the oven. Roast for 15-20 minutes or until cooked through. Cooking time will depend on the size of the chicken breasts. Transfer to a plate, cover loosely and rest for 10 minutes.
Zucchini: Heat the olive oil in a sauté pan and drop in the butter. Add the zucchini and pine nuts, season and toss over a high heat for 2 minutes to just wilt. Add the currants with any liquid and bubble up for 1 minute. Stir through the basil.
To serve: Slice the chicken thinly on the diagonal. Place the zucchini mixture on serving plates and top with the chicken, drizzling with any meat resting juices. Serve with a spoonful of tomato jam.(Tomato jam makes about 1½ cups).
Menu: Serve this with Lemongrass and Seafood Soup to start, andGinger Beer Poached Pears to finish.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!