Poached Chicken with Potato Wedges & Salad
& for parents: tonnato sauce with capers- Vis
There is a special ingredient in your box! This tuna from Fish Tales is sustainably caught using only a rod and line; one by one, fish by fish. Feels special, right?
Ingredients
250 g
Potatoes
2 piece
Tomato
1 piece
Garlic
½ can
Skipjack tuna in sunflower oil
(Contains: Vis)
10 g
Capers
100 g
Chicken tenderloin
30 g
Lamb's lettuce
Not included in your delivery
50 milliliters
Low sodium chicken stock
½ tablespoon
Balsamic vinegar
1 tablespoon
Olive oil
½ teaspoon
Mustard
¼ tablespoon
Extra virgin olive oil
1 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Peel the potatoes and cut them into wedges. Heat half of the olive oil in a deep frying pan over medium-high heat. Fry the potato wedges for 20 minutes, covered, then remove the lid and fry for 10 - 15 more minutes. Toss regularly and season to taste with salt and pepper.
Halve the tomatoes and crush or mince the garlic.
Did you know... garlic contains bioactive substances called dithiolthiones; these are a type of antioxidant which have a positive effect on cholesterol levels.
Transfer the tomatoes face-up to an oven dish. In a small bowl, combine the garlic and balsamic vinegar with the rest of the olive oil. Season with salt and pepper, then drizzle this over the tomatoes. Roast in the oven for 20 - 22 minutes.
Prepare the stock in a pot or saucepan. Bring to the boil, then lower the heat and add the chicken. Poach for 4 - 6 minutes until done, then remove from the pan and set aside under aluminium foil.
Drain the tuna and transfer to a tall container. Add the mayonnaise and the water (see pantry for amount). Add half of the capers, then use an immersion blender to process into a smooth sauce. Season to taste with salt and pepper. In a salad bowl, combine the extra virgin olive oil with the mustard. Season to taste with salt and pepper, then add the lamb's lettuce and toss well to combine.
Serve the potato wedges, salad and chicken on plates. For kids: cut some of the tomatoes into smaller pieces and serve on top of the salad. For parents: top the chicken with the tonnato sauce and the rest of the capers. Serve with the rest of the tomatoes.
