Chicken and Almonds with Potato Rosti
Servings
2serves
Servings
2serves
Ingredients
Instructions
  1. Chicken and Vegetables: Rub chicken breast with olive oil and season with salt and pepper.
  2. Saute chicken breast until cooked. Heat brandy and honey. Stir in almonds and and cook until warmed through. Steam carrots and beans until cooked.
  3. Rosti: Place grated potato onto a tea towel and twist to wring out all the moisture. Heat oil in a large frying pan, about half a centimetre deep, over a medium heat. The oil should be hot enough to produce a crisp golden shell without burning, while allowing the inside to cook.
  4. Drop potato mixture into frying pan into two small piles. Flatten the potato into a disc. Fry for 3-4 minutes each side until golden brown and crispy. Sprinkle with sea salt and pepper while still hot.
  5. Serve chicken sliced with the almond sauce over the top and vegetables and potato rosti on the side.