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Greek Lemon Chicken with Walnut Skordalia
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25 min
Quick
Knuspr-Küche
In nur 25 Minuten auf dem Tisch: Zart gebratenes Zitronen-Hähnchen mit duftendem Oregano, serviert auf einer samtig-würzigen Skordalia mit gerösteten Walnüssen. Ein griechischer Feierabend-Traum mit mediterranem Urlaubsgefühl!
Preparation method
Preparation & walnut skordalia
Peel the potatoes, cut into small cubes, and cook in boiling salted water for about 12 minutes until soft. Then drain and let steam off briefly.
Peel the garlic cloves and roughly chop. Toast the walnut kernels in a dry pan for 2 minutes until golden brown and fragrant. Set aside 2 tbsp for garnish.
Process the hot potatoes together with the remaining walnuts, garlic, half of the olive oil (approx. 25 ml), and 2 tbsp freshly squeezed lemon juice in a blender or with a potato masher into a creamy, velvety skordalia. Season to taste with fine table salt and black pepper.
Chef's tip
For an even finer texture of the skordalia, you can stir in 2 tbsp of cold water or a little potato cooking water.
This goes well with a crisp Greek cucumber salad or oven-fresh flatbread for dipping.
30 min
Under an hour
