Posted in Recipes

Salsa verde with organic chicken, green beans & lemon oven baked potatoes!

A delightful & fragrant dinner!
A delightful & fragrant dinner!

Yesterday evening, I made this tasty dinner! It was warm outside so this tasty dinner was right on time! This is best enjoyed with a loved one & with a good glass of a white wine, like a white Bordeaux.

MMM!
MMM!
Vegan & Gluten-Free home-made sala verde!
Vegan & Gluten-Free home-made salsa verde!

Read on How I made it! πŸ™‚

Recipe: For 2 persons, with seconds

Ingredients:

* For the vegan & Gluten-Free salsa verde:

1 bunch of fresh, washed & padded dry on kitchen paper flat-leaf parsley

1 bunch of fresh, washed & padded dry on kitchen paper coriander leaves ( cilantro )

juice of 1/2 lemon

Maldon sea salt

finely milled white pepper

30 rinsed small capers

4 medium gherkins, rinsed & cut up into 4

150 to 200 ml of a fruity Extra Virgin Olive Oil ( EVOO )/ I used 200 ml!

* For the lemon oven roasted potatoes:

600 gr ready cooked & cooled of mini potatoes, bought like that in the supermarket

a fruity EVOO, the same one as above!

white pepper, finely milled

Maldon sea salt

the zest of 1/2 lemon( Use the same lemon as above! )

* For the organic chicken:

350 gr of organic chicken breast , cleaned & cut up into smaller pieces

white pepper, finely milled

Maldon sea salt

vegan butter

* For the cooked & sautΓ©ed green beans:

370 gr clean, top & tailed green beans, weighted when top & tailed!

1 medium white onion, peeled & cut up

white pepper

Maldon sea salt

vegan butter

Method:

1. First, preheat your oven to 220Β°C ( 425 F ) for about 10 minutes. In a large non-stick oven dish, lay all your potatoes in 1 layer in it, neatly besides each other. Then scatter some Maldon sea salt & about 8 grins of finely milled white pepper over it. Zest your 1/2 lemon all over it. Now, pour that same fruity EVOO over them & mix with clean hands everything together! Place into the preheated oven & bake for about 40 to 45 minutes until browned on all sides & baked! In half of the cooking time, I turned my potatoes over to prevent burning! Keep warm in the oven, until ready to serve!

2. In the meantime, boil your beans with some sea salt until tender & just cooked through. Drain well & keep warm. Just before serving, remove your beans & add a knob or 2 of vegan butter to cooking pot & heat up on medium-high. Add onion pieces,some sea salt & finely milled white pepper. Fry until browned & cooked though. Stir often.Check the seasoning. Add the cooked green beans & heat up. Stir the white onion pieces through the green beans. Keep warm until ready to serve.

3. When your beans are starting to cook, make your salsa verde. Take your food processor & place flat leaf parsley, coriander leaves,smaller capers, cut up gherkins, juice of 1/2 lemon & 5 grins of finely milled white pepper to the mix. Add some sea salt too, but not too much. Blitz, blitz & pulse again until the salsa verde is to your liking. While the motor is running, pour your olive oil through the hole. I poured 200 ml in it because I wanted a smoother consistency! You can only use 150 ml, if you want too! It is up to you! You also can mix & pulse the ingredients much rougher if you wanted! Open & taste! It has to taste just right. It must be a waw! I added some Maldon sea salt & 5 grins of white pepper too & blitzed again & tasted again! MMM!

4. Preheat your 2 plates. When the other dishes are nearly ready, fry your organic chicken pieces in a hot non-stick pan in some vegan butter until cooked & browned on both sides. I only added Maldon sea salt & white pepper on one side of each chicken piece because the salad verde will be the sauce & main flavour on your fried chicken. Place a lid on your pan & lest the chicken rest for 5 minutes. After that, plate up instantly. Place your baked potatoes on one side, your chicken pieces on the other side. Lay your sautΓ©ed grean beans above this. Just before pouring the salsa verde on your chicken, mix with a large spoon in your salsa verde to mingle the olive oil well through the green mix. Spoon the salsa verde over your chicken & enjoy it with your lovely crisp dry white Bordeaux! πŸ™‚ MMM!

 

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Sophies Foodie Files

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

45 thoughts on “Salsa verde with organic chicken, green beans & lemon oven baked potatoes!

  1. I love the sound of your vegan salsa verde. This would go so very well with the roast chicken. What a wonderful Spring meal and I’m so glad it’s warming up for you – seems like it’s been a very long winter xx

  2. absolute loving the salsa verde, except for the coriander, I don’t like it at all! 😦
    that’s so curious that you put also cucumbers in it, nice idea! πŸ˜‰
    xxx

  3. What a gorgeous salsa verde! That colour is so perfect for a warm evening meal…along with that white bordeaux πŸ˜‰

    Those potatoes look perfectly cooked- just the way I like them! The perfect crisp on the outside.

    Another beautiful meal, Sophie! Have a wonderful week! xx

  4. those are the cutest potatoes…my kids would love them πŸ™‚ Love the cucumber addition! xo

  5. That salsa verde could make rocks taste good Sophie! Another culinary triumph πŸ™‚ Can’t wait to see what you cook up for the virtual vegan potluck this year πŸ™‚

  6. Those potatoes look perfect! Bet the salsa verde was good with them, too. Nice work, Sophie.

    1. Yes, that spoon is delivered with that white sauce pot. You can hang it in the white sauce pot πŸ™‚ thanks! I think so too! πŸ˜‰

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