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Prep Time:
20 mins
Cook Time:
40 mins
Serves:
2
Level:
beginner
This easy, delicious meal will make you want to cook it everyday! The fluffy mashed potatoes and the rich, creamy peppercorn sauce melts in your mouth while the charred chicken and sauteed veggies add a pleasant balance to your plate.
Ingredients
Medium potatoes (2)
Milk (2 tbs)
Chicken breast (1 pk)
Baby broccoli (1 bunch)
Carrot (1)
Garlic (2 cloves)
Crushed almonds (sprinkle)
Himalayan salt (as per taste)
Black peppercorns (4-5)
Black pepper powder (¼ tsp)
Paprika powder (¼ tsp)
Coarsely Crushed Corriander seeds (¼ tsp)
Butter (50 g)
Longlife cream (½ bottle of 125 ml)
Olive/Sesame/Sunflower oil (a drizzle)
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Preparation
Step 1:
Boil the potatoes in a medium saucepan, with salted water (15-20 mins). Peel and cut into medium chunks. Mash potatoes and add salt, milk, and ⅔ butter. Set aside.
Step 2:
Trim baby broccoli. Thinly slice the carrot into half-moons. Chop garlic. Crush peppercorns.
Step 3:
Heat a large frying pan over medium-high heat. Add the crushed almonds and toss until golden brown. Transfer to a bowl.
Step 4:
Add remaining butter and a drizzle of oil to the frying pan. Cook the baby broccoli and carrot with a splash of water until tender. Add half the garlic, season with salt and pepper. Transfer to a bowl.
Step 5:
In a frying pan on medium heat, add a drizzle of oil and chicken breast pieces. Season with salt, pepper, crushed coriander seeds, paprika powder. Cook the chicken in batches for 3-5 mins on each side. Transfer to a plate to rest.
Step 6:
Return the pan to medium heat with a drizzle of oil. Cook the crushed peppercorns and remaining garlic until fragrant (30 sec). Reduce the heat to low, add a dash of water, and scrape. Add the Longlife cream and stir until the peppercorn flavor has infused and the sauce has thickened for 2-3 mins.
Step 7:
Serve the mashed potatoes, chicken, and veggies. Spoon over the creamy peppercorn sauce and sprinkle with crushed toasted almonds.
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