i thought this would be a great meal, but nothing prepared me for just how great it would be. i had empty plate syndrome as i took my last few bits of that spicy cajun chicken, covered in the creamy and zesty mayo.
mmmhmmm……. so good.
brussel sprouts are actually good….. contrary to the belief of those who grew up with their mums boiling the shit out of them. in this recipe, with garlic butter & bacon, they are incredible.
the kale chips add a delicious crunch and the lemon mayo takes the whole lot to a new level of excellence.
im salivating writing this, so i may just have to remake this tonight………
serves 2
for the chicken
2 chicken breasts
6 cloves garlic, crushed
3 tsp paprika
1 tsp cayenne pepper
2 tsp chilli flakes (reduce to 1 if you dont like your chicken too hot)
2 tsp dried oregano
2 tsp dried thyme
1/2 lemon, juice only
3 tsp salt
4 tblsp oil (rapeseed, canola, rice bran)
for the mayo
1 egg yolk
3/4 cup grapeseed, canola or rice bran oil
1 tsp dijon mustard
1/2 tsp rice wine, or white wine vinegar
2 fresh lemons, zest only
dash of salt
for the brussel sprouts
10 brussel sprouts, finely sliced
250gm streaky bacon
4 cloves garlic, crushed
3 tblsp butter, melted
for the kale
5 leaves curly kale, stems removed
salt
oil (rapeseed, rice bran, canola)
preheat oven to 180deg.
for the chicken
add all ingredients into a dish or bowl, rub into the chicken breasts. cover and move to the fridge to marinade for at least an hour.
for the mayo
add the egg yolk, dijon mustard, vinegar and salt to a mixing bowl. stir to mix. using a stick blender or whisk, slowly drizzle in the oil (keep whisking if using a whisk).
the yolk will start to thicken. once slightly thickened, add the zest from the 2 lemons.
keep pouring the oil, until the mayo is desired thickness. the 3/4 cup of oil is an estimate – use your judgement.
if the egg suddenly goes runny, you have poured the oil in too fast and will have to start again.
reserve the mayo to the fridge until ready to serve.
for the kale
toss the kale (stem removed) and chopped into chunky pieces, through the oil and salt. put on a baking tray and put it in the oven for about 2 minutes. remove from the oven and toss. put back in the oven for another 2 minutes or so. remove completely from the oven when its crispy.
for the chicken
heat frypan to high. add some oil, then put the two chicken breasts in, sear until browned on both sides. move the breasts to a baking try and put the chicken in the oven to continue cooking (about 10 mins). while the chicken is cooking, use the same pan to cook the brussel sprouts.
the chicken will be firm to touch when cooked. dont overcook it! it will dry out.
for the brussel sprouts
cook the streaky bacon in a hot pan after the chicken breast. cook the bacon until the fat has mostly melted and the bacon has gone crispy! dont speed this part up or the texture of the bacon wont be right.
remove the bacon from the pan and add the butter and crushed garlic.
scrap the bottom of the pan so that the bacon and chicken on the bottom of the pan is released – its flavour!
after a few minutes, add the brussel sprouts and fry in the garlic butter until softened (but still firm).
roughly chop the cooked bacon and when the sprouts are near cooked, toss through the chopped bacon.
assembly
plate the brussel sprouts with the chicken breast. top with the kale and serve with the mayo on the side.
ReplicATE It. 