Glazed chicken with fennel mash
Prep time: 30 minutes
Cooking time: 45 minutes
For the chicken:
2 tbsp Greek yoghurt
2 tbsp balsamic vinegar
1 tbsp soft brown sugar
2 skinless free-range chicken breasts
250ml (9floz) chicken stock
250ml (9floz) pomegranate juice
Seeds of 1 pomegranate
For the mash:
75g Greek yoghurt
2 large potatoes, peeled and chopped
30g (1oz) butter
1 fennel chopped
1Preheat oven to 200ºC/R6.
2 Mix together the balsamic vinegar and brown sugar to make a marinade.
3 Score the chicken, season and cover with the marinade, place in fridge for 30 minutes.
4 Meanwhile, peel and boil the potatoes, and keep warm.
5 Cook the chicken on a baking tray for 12-14 minutes.
6 Meanwhile, in a saucepan melt the butter and sweat off the fennel until soft and tender.
7 Bring the chicken stock and pomegranate juice to the boil and let it reduce by half and add the seeds of the pomegranate. Remove from heat and whisk in the Greek yoghurt.
8 Drain and mash the potatoes, add in the fennel and fold in the Greek yoghurt.
9 Slice the chicken and place on top of the mash, and serve with greens.
Recipe and image courtesy of TOTAL Classic Greek Yoghurt.
Leave the chicken for a couple of minutes before slicing. This will retain the moisture for a succulent juicy breast.