12
January

Chicken, Spinach and Potato Hash

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Chicken, Spinach and Potato Hash

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Chicken, Spinach and Potato Hash
Serves 4
From book Martha Stewart's Everyday Light
A delicious and light mid-week supper, with lean chicken replacing the traditional corned beef.

Ingredients

  • 2 Chicken Breast (bone in, skin on)
  • 2 tablespoons Olive Oil
  • 2 teaspoons Fresh Thyme
  • 680g Yukon Gold Potatoes (if you can't get these, any waxy potatoe will do, such as Rooster)
  • 2 Large Shallots (finely chopped)
  • 2 cloves Garlic (minced)
  • 2 tablespoons Water
  • 225g Spinach (washed, trimmed, and coursely chopped)
  • 2 tablespoons Lemon Juice

Directions

1. Pre-heat oven to Gas Mark 8 / 450°F / 230°C
2. Place chicken on a baking tray, drizzle with 2 teaspoon of oil, season with salt and pepper and the thyme. Roast until the chicken is cooked through (about 30-35 minutes)
3. When cooled, discard skin and bones, and cut into cubes
4. Meanwhile, boil the potatoes until just tender and drain.
5. In a large skillet or non-stick frying pan, heat the remaining oil. Add the shallots and cook, stirring until softened.
6. Add the garlic and cook for a further 30 seconds, then add the potatoes. Stirring often, cook until the potatoes start to turn golden brown.
7. Add the water, scrapping up the browned bits from the bottom of the pan with a wooden spoon. Continue to cook for about 3 minutes stirring gently, until the pan is dry and the potatoes are browned.
8. Add in the chicken and the spinach. Cook for 2 minutes, stirring until the spinach wilts and the chicken is heated through.
9. Stir in the lemon juice, season with salt and pepper, and serve immediately.

Note

295 Calories per serving

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