Pan-fried chicken with carrot salad and potato rosti

Here's a flash looking dinner recipe that is actually pretty easy to make and will have you coming back for seconds.

Pan fried chicken, carrot salad and potato rosti
SERVES 4
TIME TO MAKE 1 - 2 hours
MEAL TYPE Dinner
TIME TO MAKE 1 - 2 hours
MEAL TYPE Dinner

Learn how to make pan-fried chicken pieces.

Method

Pan-fried chicken

  1. Heat oil a large pan until very hot
  2. Add chicken and cook on one side until they are no longer stuck to the bottom
  3. Turn them over and do the same for the other side
  4. Once browned and loose from the pan add the garlic and cook briefly
  5. Add lemon juice and water and cook until all has evaporated from the pan
  6. Check the chicken is cooked through
  7. Once cooked add the herbs and season.

Carrot salad

  1. Mix all ingredients together.

Potato rosti

  1. Rinse grated potato, apple and onion in cold water
  2. Squeeze out as much water as possible
  3. Heat oil in a large frying pan over a low to medium heat
  4. Place handfuls of potato in the pan without crowding
  5. Cook on one side without moving until it becomes loose from the bottom of the pan
  6. Flip and cook on the other side, pressing down to flatten slightly
  7. Cook for another 5 minutes or until cooked through and golden brown on each side.
  •  
    Pan-fried chicken
  • 500 g
    skinless and boneless chicken pieces
  • 1 tbsp
    oil
  • 2 cloves
    garlic, crushed
  • 1/4 cup
    lemon juice
  • 1/4 cup
    water
  • 1/2 cup
    chopped fresh herbs
  •  
    Carrot salad
  • carrots, peeled into ribbons
  • 1/2 cup
    chopped fresh herbs
  • 1 tbsp
    oil
  • 1 tbsp
    lemon juice
  •  
    Potato rosti
  • potatoes, grated
  • apple, grated
  • onion, grated
  • 2 tbsp
    oil
Per serve
  • Energy
    1692kJ
  • Total Fat
    16.9g
  • Saturated Fat
    2g
  • Total Carbohydrate
    30.3g
  • Sugars
    12.2g
  • Dietary Fibre
    6.7g
  • Sodium
    531mg