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Bookmark Recipe

Pan-Fried Chicken with Walnut & Lemon Dressing

This makes a good mid week meal – great flavours and easy to prepare

4 people

Ingredients

    • 4 chicken breasts, skin on
    • Salt pepper and lemon juice
    • 100g walnuts
    • 2-3 cloves garlic
    • Juice of a lemon
    • 1 teasp. ground cumin
    • 2 tablesp. coriander, chopped
    • 125ml olive oil
    • Salt pepper and sugar to taste
    • 4 scallions, chopped

Main

    • 4 chicken breasts, skin on
    • Salt pepper and lemon juice
    • 100g walnuts
    • 2-3 cloves garlic
    • Juice of a lemon
    • 1 teasp. ground cumin
    • 2 tablesp. coriander, chopped
    • 125ml olive oil
    • Salt pepper and sugar to taste
    • 4 scallions, chopped

Method

Season the chicken with salt, pepper and lemon juice. Set aside.

Set the oven to Gas Mark 4, 180°C, 350°F.

Toast the walnuts in a dry pan, then tip them into the processor with the other dressing ingredients.  Whiz for a few seconds.  Taste for seasoning, leave in the fridge until ready to serve.

Heat a pan or black grill pan.  Cook the chicken skin side down for 4-5 minutes to get a delicious crisp skin.  Turn over and cook for another 2-3 minutes.  Finish the cooking for another 10-15 minutes in the hot oven. 

Very good served with spinach, a few new potatoes and a spoonful of the dressing on top. Any leftover dressing will last for a week in the refrigerator.

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Method

Season the chicken with salt, pepper and lemon juice. Set aside.

Set the oven to Gas Mark 4, 180°C, 350°F.

Toast the walnuts in a dry pan, then tip them into the processor with the other dressing ingredients.  Whiz for a few seconds.  Taste for seasoning, leave in the fridge until ready to serve.

Heat a pan or black grill pan.  Cook the chicken skin side down for 4-5 minutes to get a delicious crisp skin.  Turn over and cook for another 2-3 minutes.  Finish the cooking for another 10-15 minutes in the hot oven. 

Very good served with spinach, a few new potatoes and a spoonful of the dressing on top. Any leftover dressing will last for a week in the refrigerator.