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🍽️ Crispy Chicken with Creamy Pea and Potato Puree

461 kcal · 30 min · 4 servings

Ingredients

• 200 g floury potatoes
• 250 ml vegetable broth
• 500 g peas (frozen)
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 1 tsp peppercorns
• 0.5 tsp coriander seeds
• sea salt
• 4 chicken breast fillets (approx. 120 g each)
• 2 tbsp vegetable oil
• 0.5 bunch basil

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes in a pot with a little water for about 30 minutes until tender.
3. 3. Crush the peppercorns, coriander, and a pinch of salt in a mortar until you have a fine powder.
4. 4. Rinse the chicken briefly and pat it dry with a kitchen towel.
5. 5. Rub the chicken all over with the spice mixture.
6. 6. Heat some oil in a non-stick frying pan.
7. 7. Sear the chicken on high heat on each side for 1 to 2 minutes until browned.
8. 8. Reduce the heat to a medium setting.
9. 9. Let the meat cook through for about 5 minutes, turning it occasionally.
10. 10. Rinse the basil and shake off excess water.
11. 11. Pluck the basil leaves from the stems.
12. 12. Slice the leaves into thin strips.
13. 13. Sprinkle the basil strips over the finished chicken.
14. 14. Bring the vegetable broth to a boil in a pot.
15. 15. Add the peas to the boiling broth.
16. 16. Simmer the peas under a lid for about 5 minutes.
17. 17. Drain the peas, but keep the broth in a container.
18. 18. Puree the peas with a small splash of the collected broth until smooth.
19. 19. Peel the cooked potatoes.
20. 20. Press the potatoes through a potato ricer into a bowl.
21. 21. Stir the pea puree and olive oil into the potatoes.
22. 22. Add a little of the remaining vegetable broth gradually until the puree is creamy and smooth.
23. 23. Season the puree to taste with salt and pepper.
24. 24. Cut the chicken into bite-sized pieces.
25. 25. Serve the chicken pieces alongside the pea puree on plates.

Nutrition per serving

• kcal: 461
• Protein: 57 g · Fett/Fat: 15 g · Carbs: 24 g