Chicken Supreme is simply boneless chicken with the skin on which is cooked to perfection and served with a tasty cream sauce. With this recipe, you are presented with another exciting and easy way to enjoy chicken with potatoes. This recipe yields a tender, juicy and a deliciously flavourful chicken. Chicken Supreme and Spinach Spiced Potato involves cooking techniques that can easily be adopted for cooking other types of poultry. You will be surprised at how easy it is to make this mouthwatering meal. Enjoy!
Ingredients:
Chicken Supreme
- Whole chicken -1
- Flour -30g
- Dainess Magarine -30g
- Vegetable oil -150g
- Cooking cream -100g
- Chicken stock -100g
- Pepper -To taste
- Garlic -1Tsp.
- Salt -To taste
Spinach spiced potatoes
- Potatoes -1lb
- Spinach, frozen -300g
- Salt -To taste
- Water -As needed
- Olive oil -3tbsp
- Onion, finely sliced -1 large
- Green chili, fined chopped -1
- Garlic puree -2tsp.
- Ginger puree -2tsp.
- Ground coriander -1tsp.
- Ground turmeric -1tsp.
- Canned chopped tomatoes -200g
- Granulated sugar -½ tsp
- Cooking cream – 3tbsp
Method:
Chicken Supreme:
- Cut through the skin of the chicken, grab a hold of the wing bone and get it out of the way.
- Cut straight down on the cutting board and you have your boneless chicken breast with skin attached.
- Season breast with chopped garlic, pepper and salt.
- fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
- Finish it in the oven for about 15min.
- Create a creamy velouté sauce and serve with Chicken Supreme.
Spinach spiced potato:
- In boiling water, cook potatoes in their skin for 20 minutes or until tender. Drain, then soak in cold water for 30 minutes. Peel it if preferred, then halve or quarter it.
- Meanwhile, cook the spinach in a saucepan of boiling water for two minutes then drain. Transfer to a blender or food processor and blend to a puree.
- Heat 3 tablespoons of the oil in a medium saucepan over a medium heat. Add the onions and cook, stirring for 10-12 minutes until browned, reducing the heat to low for the last 2- 3 minutes. Remove from the heat and remove the excess oil from the onion. Drain on the kitchen paper.
- Return to pan on a low heat and add the remaining oil. Add the chili, garlic and ginger purees and cook over low heat, stirring for 2 to 3 minutes. Add the coriander, cumin, chili powder and turmeric then cook, stirring for 1 minute. Add the tomatoes, increase the heat to medium and add the sugar. Cook, stirring for 5-6 minutes.
- Add the potatoes, spinach, salt and reserved onion and cook, stirring for 2 to 3 minutes. Stir in the cream and cook for 1 minute. Remove from the heat and serve immediately.
