The star of this gourmet meal is black garlic, a kind of aged garlic known for its sweet taste, which is stirred through fluffy mashed potato. The fun doesn't stop there – use chorizo to infuse a creamy sauce with a beautiful colour and flavour, and pan-fry sage until it’s crispy for a crunchy garnish. You simply won’t believe you made this amazing meal at home!
Always refer to the product label for the most accurate ingredient and allergen information.
Preheat the oven to 200°C/180°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the eschalot. Finely chop the garlic (or use a garlic press). Slice the broccolini in half lengthways. Pick the sage leaves. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Roughly chop the mild chorizo. Place the broccolini, a good squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then spread out over one side of the tray.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter and the salt to the saucepan with the potato. Peel the black garlic cloves and add to the saucepan. Mash with a potato masher or fork until smooth, then stir through the milk. Season to taste with salt and pepper and cover with a lid to keep warm.
While the potato is cooking, heat a generous drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, add the sage leaves and cook until crispy, 1 minute each side. Transfer to a plate lined with paper towel. Return the frying pan to a medium-high heat. Season the chicken breast on both sides with salt and pepper, then add to the pan and cook until golden, 2-3 minutes each side.
Transfer the chicken to the oven tray with the broccolini. Bake until the broccolini is tender and the chicken is cooked through, 8-12 minutes (depending on the size).
TIP: Chicken is cooked through when it's no longer pink in the centre.
While the chicken is baking, return the frying pan to a medium-high heat. Add the chorizo and cook, stirring, until browned, 3-4 minutes. Reduce the heat to low and add the eschalot and garlic. Cook until softened, 1-2 minutes. Add the pure cream (see ingredients list), lemon zest and vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people). Stir until well combined. Cook until the sauce is thickened slightly, 2-3 minutes. Remove the pan from the heat and set aside to cool slightly. Squeeze in lemon juice to taste.
TIP: Allowing the sauce to cool slightly before stirring through the lemon juice will prevent the sauce from curdling.
Thickly slice the chicken. Divide the black garlic mash, seared chicken and broccolini between plates. Spoon the creamy chorizo sauce over the chicken and sprinkle with the crispy sage leaves. Serve with any remaining lemon wedges.