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Nutrition: per serving

  • kcal453
  • fat11g
  • saturates2g
  • carbs58g
  • sugars0g
  • fibre6g
  • protein35g
  • salt1.48g
    low
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Method

  • step 1

    Put the potatoes on to cook in a pan of lightly salted boiling water. When they have been simmering for about 10 minutes, start to cook the chicken.

  • step 2

    Measure 2 teaspoons of the olive oil into a large frying pan or wok. Heat it, then add the chicken pieces but don’t stir them immediately – just let them sear for a few seconds over a high heat so they get nice and brown. Now turn them over and sear on the other side. Turn the heat down and cook for a few more minutes until golden.

  • step 3

    Add the tomatoes, olives and rosemary sprigs to the pan with the chicken. Stir everything together well and cook gently for a couple of minutes. Season the mixture with black pepper.

  • step 4

    Meanwhile, make the dressing by mixing the rest of the olive oil together with the lemon zest, lemon juice and mustard. Season with a little salt and pepper.

  • step 5

    Strew the watercress over 4 serving plates. Drain the potatoes then spoon them over the watercress. Crush each potato lightly with a fork. Share out the chicken mixture, piling it on top of the potatoes, then drizzle the lot with the olive oil and lemon dressing.

RECIPE TIPS
MAKING WITH TOFU

For a vegetarian version, use 2 x 220g packets of smoked tofu instead of the chicken. Cut it into cubes and fry it gently in the olive oil for about 4-5 minutes before adding the tomatoes, olives and rosemary.

MAKING WITH EGGS

Poached eggs make a great alternative to chicken – the dressing mingles with the egg and potatoes and tastes fantastic. But omit the olives.

Recipe from Good Food magazine, January 2003

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.4 out of 5.5 ratings

kasiafronck

Very nice, easy dinner. I added onion and bacon, left out olives, and then added the potatoes and the dressing to the pan with the chicken to heat through so everything soaked up the flavours.

sairanull

A star rating of 5 out of 5.

Although I made a few changes in cooking and presentation, this turned out just gorgeous. I mixed more greens with the watercress to make a bed on which I served the chicken and potatoes. Also fried some crushed garlic and crushed red pepper in the cooking mixture for extra flavour. LOVED it!…

sweetandsour

A star rating of 5 out of 5.

I've recently tried this out but made my own version. I added grilled peppers, fried mushrooms with garlic, bacon and left out the olives. It was delicious so I will definately do it again.

lisamary

A star rating of 4 out of 5.

Delicious, made this loads in the summer, go easy on the lemon.

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