Quick Chicken Piccata with Olive Oil Sweet Potato Mash and Hazelnut Green Beans
Ingredients
Olive Oil Sweet Potato Mash
- 500g sweet potato, skin on, cut into 3cm chunks or two medium sized sweet potatoes
- 2 cloves garlic, peeled
- 1 lemon, two thin strips of rind (use the juice for the chicken piccata)
- 1 rosemary sprig
- 2 tbsp olive oil
Chicken Piccata and Hazelnut Green Beans
- 1/4 cup hazelnuts, blanched (or skin on if preferred)
- 2 chicken breast fillets
- 2½ tbsp Italian spice mix (I like to use Nomu Italian Rub)
- 175g green beans, rinsed and trimmed
- ½ disc feta cheese
- 2 cloves garlic, finely sliced or grated
- 3 tbsp non-pareilles capers, drained
- 1 small handful fresh coriander alternatively parsley
- ⅓ cup white wine
- juice of one lemon
Instructions
Olive Oil Sweet Potato Mash
- Boil the kettle. Wash the sweet potato well and cut into 3cm chunks. Use a vegetable peeler to cut two thin strips of rind from the lemon.
- Place the sweet potato chunks into a medium pot and add enough boiling water to cover. Add 1 tsp salt, two whole peeled garlic cloves, the rosemary and the two strips of lemon rind. Boil for 20 minutes or until softened.
- Drain and remove the rosemary. Allow to steam for several minutes and then return to the pot. Add 2 tbsp olive oil and mash (the garlic cloves and lemon rind will be soft enough to mash with the potato). Season to taste and cover to keep warm.
Chicken Piccata and Green Beans
- Place the hazelnuts in a skillet on a medium heat and toast until golden. Remove from the pan and set aside. Once cooled, gently crush into large chunks in a mortar and pestle, alternatively chop into chunks.
- Pat the chicken fillets dry with a paper towel. Cut each fillet horizontally into two flatter fillets. Season with salt, pepper and a sprinkle of your Italian spice mix.
- Place the skillet back on a medium to high heat. Once warm, drizzle in some olive oil and brown the chicken fillets on each side. Remove from the pan to rest.
- Add the green beans to the hot skillet with a drizzle of olive oil. Fry until starting to char slightly. Add a few tablespoons of water and ½ tsp salt and cover to steam for a few minutes until bright green and tender. Remove from the pan and toss with the crushed hazelnuts and crumbled feta. Season to taste.
- Return the pan to a medium heat. Add the garlic, capers, 1 ½ tbsp Italian spice mix and 1 tbsp olive oil. Finely chop the coriander/parsley stems and add the the pan. Sauté until fragrant. Roughly chop the coriander leaves and set aside.
- Add the wine and allow to reduce on low heat for 5 minutes. Stir in the lemon juice and ½ tsp honey and simmer for another 5 minutes. Stir through the chopped fresh coriander (set some aside for serving). Season to taste.
- Plate up the sweet potato mash. Place the chicken fillets on top and pour over the piccata sauce. Serve the hazelnut and feta green beans on the side. Garnish with fresh chopped coriander and enjoy!
Notes
- Non-pareilles capers are smaller and less acidic. Once cooked, they have a delicious and only mildly tart flavour (as opposed to raw capers).
- I always keep a container of wine ice cubes in the freezer for sauces. Choose a light wine with a lower alcohol content which will freeze more "solidly". The wine ice cubes will be a bit softer than regular ice cubes, so I advise using a silicone or flexible ice tray that unmoulds easily.
- Parsley is traditionally used for a chicken piccata, however we used coriander with this recipe because it's what we had available, and really loved the flavour! In fact, I prefer it to parsley in this dish. If you are not a fan of coriander, stick to the fresh parsley.
- Keeping things a bit lighter (and healthier), I don't flour or crumb the chicken here as it traditionally done for a piccata. If you want to try it this way, simply toss the chicken fillets in seasoned flour before pan frying.