Herby, citrus crusted chicken is an exciting addition to warm sweet potatoes, a couple of other familiar salad components and soft boiled eggs. Bring it all together with a healthy creamy dressing for a perfect autumnal meal.
INGREDIENTS FOR FOUR PEOPLE
4 x 59gm extra-large eggs
400gm-500gm orange sweet potato
200gm cherry tomatoes
150gm celery
3Tbsp whole egg mayonnaise (MYO see video and recipe in notes)
2Tbsp Greek yoghurt
2Tbsp chopped chives
4-6 x chicken thighs, boneless (with or without skin)
30ml extra virgin olive oil
1½Tbsp Za’atar spice mix (see notes for alternative suggestions)
salt and black pepper
METHOD
- Bring large saucepan of water to a rolling boil. Add room temperature eggs, cover pan and turn heat to high. Time 7 minutes. Once water is boiling again, remove lid and adjust heat as necessary.
- Meanwhile, scrub potatoes and cut into roughly 1½cm chunks.
- When timer goes off, scoop eggs from pan and place in iced water to halt the cooking process. Keep saucepan on heat to cook potatoes.
- Once eggs are removed from water add a good pinch salt. Place potatoes into water, turn up heat and bring to the boil. Once boiling turn to a simmer and cook for 7 to 9 minutes, until potatoes are just tender.
- When eggs are cool enough to handle, peel, chop into large chunks and place in big bowl. Set aside.
- Season chicken thighs generously with Za’atar. Place frying pan over medium heat. Once frying pan is hot, add 1 tablespoon extra virgin olive oil. Place chicken in skin side down and fry for 3 to 4 minutes, pressing down with fish slice occasionally to ensure surface is touching pan, until underside is golden. Turn chicken over and complete cooking in similar manner for a further 3 to 4 minutes, until just springy to touch. Place lid on pan and remove from heat. Set aside for 5 minutes to rest and complete cooking.
- Finely dice celery and cut cherry tomatoes in half. Finely chop chives.
- Mix egg mayonnaise and yoghurt with 1 to 2 tablespoons chicken resting juices from the pan, or warm water to loosen.
- Cut chicken thighs into 1½cm dice and place in bowl next to prepared eggs.
- Add potatoes (ideally still slightly warm), celery and tomatoes with chives to eggs and chicken in large bowl. Gently mix through mayo dressing.
- Serve whilst still warm for best flavours.
COOKS NOTES
- If eggs are cooked cold from the fridge increase time to 8 or 9 minutes to allow time for water to return to the boil.
- Cooling eggs quickly once cooked prevents them from continuing to cook in their shells and causing a black rim around yolks.
- Ensure potatoes simmer, not boil. As they cook they soften, and if water is rapidly boiling, they will break up easily as they tumble around the saucepan.
- Za’atar is a Middle Eastern blend of sesame seeds, dried thyme and sumac available on Matters of Taste providore. We stock a great range of Herbies Spices brand.
- Sumac is a citrusy, tangy, burgundy-red, ground berry that can be purchased separately. It tastes beautiful sprinkled on tomato slices or avocado and goes well with chicken and fish especially. In Turkey you’ll often find sumac on the table to use during meals as a seasoning. Its fresh sourness is balanced with salt.
- Make Za’atar by combining 1Tbsp sesame seeds, 3tsp dried thyme, 2tsp sumac, ½tsp dried oregano or thyme and a good pinch of salt.
- Use other spice blends - for example Ras el Hanout (Middle Eastern), Berbere (North African), Cajun (South American) or even a good curry powder (Indian). Add fresh coriander and or parsley or mint too.
- Interchange plain Greek yoghurt with sour cream.
- Refrigerate any leftovers and enjoy chilled for lunch the day after.
- 1-Minute Mayonnaise - Place following in jug 250gm light extra virgin olive oil | 1 x 59gm egg | 1 rounded tsp Dijon mustard | 2-3tsp vinegar | large pinch salt. Blend with blade at base of jar and slowly pull blender upwards to incorporate all oil into an emulsified sauce. Store in fridge for up to 7 days (ensure eggs are super-fresh).
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