Broad beans, potatoes and feta with chicken A delicious Mediterranean feta with chicken dish that's guaranteed to leave you satisfied. Main Print this recipe Details Serves: Serves 4Number of ingredients: 11 IngredientsTo prep: 30 Minutes PrepTo cook: 35 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 2531kJFat (total): 23.8g- Saturated Fat: 6.3gCarbohydrate (total): 27gFibre: 27.6gSodium: 182.3mg Ingredients 1. 25 kg broad beans, podded (400g beans) 600g even-sized small potatoes 4 chicken thigh fillets, trimmed Olive oil cooking spray Salt and ground black pepper 2 tablespoons olive oil 2 garlic cloves, crushed 2 tablespoons chopped mint leaves 1 tablespoon lemon juice 50g Greek feta cheese, crumbled lemon wedges, to serve Method Bring a large saucepan of water to the boil over high heat. Add broad beans and cook for 3 minutes, remove with a slotted spoon and refresh in cold water. Peel to remove broad bean outer skin, Add potatoes to the boiling water and cook for 12-15 minutes until just tender. Refresh in cold water. Cut potatoes in 1cm-thick slices. Meanwhile, spray chicken with oil and season with salt and pepper. Char-grill, barbecue or pan-fry in a non-stick frying pan for 10-12 minutes, turning occasionally, until just cooked. Heat oil in a large non-stick frying pan over medium-high heat. Add potatoes and garlic, cook, turning occaisionally, for 4-5 minutes until golden. Toss in broad beans, mint and lemon juice and cook for 1 minute. Season with salt and pepper to taste. Remove from heat and sprinkle with feta. Serve with chicken and lemon wedges.
