Lemongrass chicken with baby potatoes

This chicken and potatoes recipe comes from Yvonne Weldon, deputy chairwoman of the Metropolitan Local Aboriginal Land Council and Sydney of Sydney councillor. Not your typical family chicken and potatoes recipe, this version is infused with not only lemongrass, but native Australian lemon myrtle for a subtle citrus aroma, used for generations by Indigenous Aboriginal Australians for culinary and medicinal uses.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 1 kg baby red potatoes
• Salt and black pepper
• 250 g shortcut bacon, cut into thick matchsticks
• 1 onion, finely chopped
• 2 garlic cloves, thinly sliced
• 1 lemongrass stem, halved and bruised
• 1 sprig lemon myrtle
• 500 g chicken tenderloins, trimmed
• 300 ml thickened cream
• 2 bunches broccolini, stems halved lengthways if thick
• ½ cup flat-leaf parsley leaves, roughly chopped, plus extra to serve
• Lemon wedges, to serve

Instructions

1. Place the potatoes into a large saucepan and cover with water and a generous pinch of salt. Bring to the boil and simmer for 15-20 minutes, or until just tender.
   
2. While the potatoes are cooking, heat a large frying pan over medium-high heat and fry the bacon matchsticks until crisp. Add the onion to the pan and cook, stirring, until softened. Stir through the garlic, lemongrass and lemon myrtle.
   
3. Reduce the heat to medium, then add the chicken and cream to the pan and simmer for 7-10 minutes, or until the chicken is cooked through. Season to taste with salt and pepper. When the potatoes are tender, add the broccolini to the cooking water and cook for a further 2 minutes, or until just tender, then drain. Return the drained potatoes and broccolini to the pan and season to taste with salt and pepper.
   
4. When ready to serve, stir the parsley through the lemongrass chicken. Divide the potatoes, broccolini and lemongrass chicken between serving bowls and sprinkle with extra parsley. Serve with lemon wedges.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fast & Fragrant

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G