Pan-fried chicken on chilli rocket with charmoula butter

Categories: December

Ingredients

• 2 red chillies, seeded
• 175g butter, softened
• small handful of chopped fresh coriander
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• Good pinch of saffron strands
• Grated zest of 1 lemon
• 4 chicken breasts, skin on
• 4 tbsp olive oil, plus a little for brushing
• 1 tbsp balsamic vinegar
• 1 large bag wild rocket

Directions

1. Finely chop 1 chilli then put into a bowl with the softened butter, coriander, garlic, cumin, saffron and lemon zest and beat very well. Spoon on to a sheet of greaseproof paper and roll up into a log shape, then twist each end like a Christmas cracker. Refrigerate until required.

2. Heat a griddle pan until hot. Brush the chicken with a little oil and season well. Sear skin-side down for 5-6 minutes, turn over and cook for a further 6-8 minutes until tender and cooked through.

3. Meanwhile, thinly slice the remaining chilli and put into a bowl. Whisk in the olive oil, vinegar and seasoning. Drizzle over the rocket and toss well. Divide between four plates and top each with a chicken breast. Slice the butter and put 2 slices on each chicken breast. Serve while the butter begins to melt into the chicken.

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