{"id":1445,"date":"2010-07-07T10:10:57","date_gmt":"2010-07-07T10:10:57","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=1445"},"modified":"2010-07-07T10:10:57","modified_gmt":"2010-07-07T10:10:57","slug":"recipe-chicken-and-broad-beans-with-yoghurt-and-lemon","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/07\/07\/recipe-chicken-and-broad-beans-with-yoghurt-and-lemon\/","title":{"rendered":"Recipe | Chicken and broad beans with yoghurt and lemon"},"content":{"rendered":"

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More broad beans, more chicken. There’s something about the innate sunshine of these green fellers that pairs them well with a simply cooked piece of chicken. Roast chicken ideally, but ’twas just me last night and an entire chicken seemed unmerited, if tempting. The Marsala and smoked paprika give the beans a great lift; a happy marriage of Spain and Sicily.<\/p>\n

It’s worth double podding these boys if you have time. Stick the telly on, grab a drink, and it will be the easiest prepping you’ve ever done.<\/p>\n

Serves 1
\n<\/span>A chicken breast, skin on
\nA good handful of broad beans, podded and skinned
\nA shallot, peeled and finely chopped
\nA clove of garlic, peeled and sliced
\nA good splash of Marsala
\nA good pinch of hot smoked paprika
\nA few mint leaves
\nA teaspoon yoghurt
\nHalf a lemon
\nSalt, pepper, oil<\/p>\n

– Preheat the oven to its lowest setting; 50-60C.<\/p>\n

– Make sure your chicken breast is at room temperature. Heat a little oil over a medium high heat, season the chicken skin with salt and pepper and fry, skin side down, for 10 minutes.<\/p>\n

– Meanwhile, bring a pan of salted water to the boil and add the beans. Boil for 2 minutes, drain and run under cold water. Set aside.<\/p>\n

– Whisk together yoghurt and lemon juice and add oil slowly. If you rush you’ll split it as I did – doesn’t affect flavour but doesn’t look great. Season with salt.<\/p>\n

– Turn the chicken breast and cook for a further 5 minutes. Remove to the warm plate in the oven. Add the shallot and garlic and fry for a minute or so before adding the Marsala. Reduce until almost all evaporated, then add the smoked paprika and the beans. Stir-fry for a minute or two, tear in a few mint leaves, and serve with the chicken and yoghurt dressing.<\/p>\n

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More broad beans, more chicken. There’s something about the innate sunshine of these green fellers that pairs them well with a simply cooked piece of chicken. Roast chicken ideally, but ’twas just me last night and an entire chicken seemed unmerited, if tempting. The Marsala and smoked paprika give the beans a great lift; a […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[8],"tags":[103,150,501,717,756],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-nj","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1445"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=1445"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1445\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=1445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=1445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=1445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}