The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
1 leg of chicken
2 red chillies
2 waxy potatoes
30 g feta cheese
3 black olives per person
salt, black pepper
1 head of garlic
1 tub fromage frais
pinch of paprika
Bring some water to the boil with a picnh of salt, 1 chilli (split), and 1 crushed clove of garlic and reduce to simmer. Add the leg of chicken and leave until cooked (around 20-30 mins).
Crush another clove of garlic and add this to the fromage frais with a little salt and pepper, the grated zest of one lemon and the juice of half the lemon plus a little chopped chilli.
Boil the potatoes, cool and slice, then grill on a grill pan. Season to taste.
Assemble the salad using the washed leaves, diced feta, chopped olives and the scallion cut diagonally. Do not dress until the last minute.
Remove the chicken from the water and strip of all its flesh using a sharp knife.
Mix the salad ingredients with the froamge frais dressing and place each portion in a bowl or plate. Arrange some of the chicken on top and surround with slices of grilled potato. Add a dollop of the dressing on top to serve and sprinkle with a little paprika.