Char Grilled Chicken With Broad Beans And Chive Butter Food

GRILLED CHICKEN BREASTS WITH CHIVE AND HERB BUTTER

Steps:

• In small bowl, combine butter, herbs, lemon zest and lemon juice until well mixed. Lay out large piece of plastic wrap on clean counter. Spoon butter mixture onto bottom third of plastic wrap then roll into log. Refrigerate for hour or until firm.
• Bring grill to high heat and oil it lightly. Brush chicken breasts with extra virgin olive oil and season chicken breasts with kosher salt and freshly ground black pepper. Let rest at room temperature for about 10 minutes.
• Put chicken on grill along with 4 lemon halves, cut side down. Grill chicken for about 5 minutes per side or until grill marks form and chicken turns golden. Turn off one side of grill and move the chicken breasts to that side, keeping other side of grill on high heat. Remove lemons from grill. Cook chicken for 8-12 minutes or until 185 degrees internal temperature, turning once if needed.
• Slice chive and herb butter into 1/2 inch slices.
• To serve, squeeze grilled lemon half over chicken breast and top with pat of chive and herb butter.

HABAS CON CHORIZO (SPANISH CHORIZO WITH BROAD BEANS)

Steps:

• Blanch the beans in lightly salted boiling water for 1 minute, then drain and refresh under cold water. Dry well.
• Cut the sausage into slices about 1/4 inch thick. Heat the oil in a frying pan, add the garlic and fry gently for 2-3 mins, until softened and discard. Increase the heat, add the sliced chorizo and stir fry for 2-3 minutes until it is golden and has released some of its oil.
• Stir in the beans and cook for a further 2-3 minutes, then add the herbs, squeeze over the lemon juice and season to taste with salt and pepper. Serve warm with crusty bread,.

BROAD BEAN & CHICKEN PILAF

Steps:

• Rinse the rice thoroughly, then leave to drain until needed. Melt half of the butter with the oil in a large pan or paella pan and fry the onion gently, stirring occasionally, for about 7 minutes until translucent, without browning.
• Now add the garlic and spices and stir fry for about 30 seconds, then add the chicken. Stir fry lightly for a few minutes on a high heat until the chicken loses its glassy look and is tinged brown (if you're using chicken thighs, stir fry for 5 minutes more). Tip the drained rice into the pan, and stir fry for a final 30 seconds, until the rice is coated with the juices in the pan.
• Pour in the stock and stir in the beans. Season generously with salt and pepper and bring to the boil, then put the lid on tightly and turn the heat down as low as it will go (use a diffuser mat if you have one). Leave to simmer for 10-12 minutes, without stirring, until the stock is absorbed and the rice and chicken are tender. Check now and then towards the end of cooking, to make sure the rice hasn't boiled dry. Stir in the dill and the remaining butter just before serving.

CHAR-GRILLED CHICKEN WITH SAGE BUTTER AUST WW 4PTS

Steps:

• Heat a char-grill or barbecue until hot.
• Coat the chicken breasts with cooking spray and cook for 1 to 2 mins on each side or until golden and cooked through.
• Heat the spread in a small saucepan.
• Add the sage and cook until just crisp.
• Place the chicken onto warm plates and pour over the sage butter.
• If desired. serve on a bed of steamed green beans.

CHAR-GRILLED CHICKEN WITH BROAD BEANS AND CHIVE BUTTER

Steps:

• Boil, steam or microwave beans until tender: cool. Remove and discard outer grey skins.
• Heat oil in a medium frying pan; cook onion, covered until very soft and starting to caramelise. Add the garlic, beans and stir until heated through. Stir in the tomato and parsley; stir over low heat for 5 minutes.
• Meanwhile, cook chicken on heated oiled grill plate (or broil or BBQ) for about 5 minute a side or until cooked through.
• Serve chicken on bean mixture; top with chive butter.
• Chive Butter:.
• Combine butter and chives in a small bowl.