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Lemon Chicken with Skordalia | In 25 Mins
(0)
25 min
Quick
Knuspr-Küche
Zartes, in der Pfanne goldbraun gebratenes Zitronen-Oregano-Hähnchen auf traditioneller griechischer Skordalia – einem samtigen Knoblauch-Kartoffelpüree mit Olivenöl, Zitrone und gerösteten Mandeln. Schnell, mediterran und unwiderstehlich lecker in nur 25 Minuten!
Ingredients
Preparation method
Preparation & boiling potatoes
Peel the potatoes, cut them into even pieces, and boil in salted water for about 15 minutes until tender.
Peel and finely chop or mince the garlic cloves. Wash the lemon with hot water, grate a little zest, and squeeze out the juice.
Preparing the skordalia
Drain the cooked potatoes, allow steam to escape briefly, and finely mash while still warm using a potato masher.
Chef's tip
Traditional skordalia turns out best with floury potatoes, as they absorb the fine emulsion of olive oil and lemon juice perfectly.
For a milder garlic flavour, gently confit the cloves in a little warm olive oil before mashing.
30 min
Under an hour
