zigis

Ingredients

• 12 chicken breasts
• 150ml olive oil
• ¼ bunch parsley
• 3 garlic cloves
• 1 lemon zested and juiced
• 2 kg kipfler potatoes
• ½ kg carrots
• 300ml water
• 20gm sugar
• 60gm butter
• 1kg tomatoes
• 2 garlic cloves
• ¼ bunch basil

Method:

Step 1: Wash potatoes and cook in boiling water for approx 40 mins or until cooked through. Drain liquid and let cool at room temperature. Cut to uneven size approx 3cm x 3cm.

Step 2: Peel carrots and cut into buttons (5cm long x 2cm wide.)

Step 3: Place Carrots buttons in pot of water, add 30gm butter, 20gm sugar, water and bring to boil. Once boiled reduce heat to simmer and cook until water has evaporated and butter is glazing the carrots.

Step 4: Wash tomatoes and cut into quarters, deseed each petal and place in a mixing bowl. Drizzle with olive oil, chopped garlic and basil leaves

Step 5: Cut each chicken breast into steaks approximately 2 cm thick and marinade with olive oil, lemon juice and zest.

To assemble:

Panfry kipfler potatoes with chopped garlic until golden brown, set aside.

Panfry chicken steaks for 2 min on each side or until cooked through.

In centre of a plate/platter, neatly place golden brown kipfler potatoes, top with chicken steaks. On the side of the platter arrange glazed carrots and finish with tomatoes petals all around.