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Herbes de Provence marinated Chicken with Chorizo Salsa & Courgette Purée
Ingredients
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3 courgettes, sliced
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1 tablespoons Parmesan cheese, grated
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1 tablespoons butter
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For the chorizo salsa:
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2 tablespoons olive oil
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2 shallots, minced
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2 teaspoon Garlic Cooking Paste
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For the chicken:
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1 tablespoons Herbes de Provence
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1 tablespoons Garlic Cooking Paste
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75 millilitre (3 fluid ounce) extra-virgin olive oil
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Zest of 1 lemon
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4 boneless, skinless chicken breasts
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For the courgette purée:
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2 tablespoons olive oil
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100 gram (4 ounce) chorizo, diced
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1 large courgette, diced
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4 medium-sized plum tomatoes, seeds removed and diced
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2 tablespoons Coriander Leaf , or ½ bunch fresh coriander leaf
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Combine all the ingredients for the marinade in a bowl, add the chicken breasts and coat with the marinade. Cover with cling film and allow to marinade in the refrigerator for 4 hours or for best results overnight.
- 2 For the courgette purée, heat the oil in a frying pan. Add the Garlic and courgettes and fry for 4-5 minutes, season to taste. Place in a blender and purée until smooth. Add the Parmesan cheese and butter and blend for a couple of seconds. Refrigerate until ready to use.
- 3 When ready to cook the chicken, pre-heat the oven to 200°C, 400°F, Gas Mark 6. Transfer the chicken to a baking tray and cook for 20-25 minutes or until the chicken is cooked through.
- 4 For the salsa, heat the olive oil in a frying pan, add the shallots and fry for 2 minutes over a medium-heat. Add the Garlic, chorizo, courgette and tomatoes, cook for 4-5 minutes. Add the Coriander Leaf and season to taste.
- 5 To serve, place some of the purée in the middle of a warm plate, slice the chicken and place on top. Serve with a generous helping of the chorizo salsa.
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