Gremolata is a fantastic condiment for sorts of meats.
For this recipe, I've replaced the traditional parsley with kale to give earthy and a touch of bitterness to the dish.
INGREDIENTS (serve 2ppl)
2 chicken breast
2 large kale leaves, stem removed and finely chopped
1 garlic clove, minced
1 anchovy fillet, finely chopped
2 tbsp lemon juice
Zest of 1 lemon
4 tbsp extra-virgin olive oil, plus extra for cooking
Salt
METHOD
In a heavy-duty frying pan (or alternatively you can use a grill pan or a BBQ) add a drizzle of olive.
Rub the chicken with olive oil and salt, and once the frying pan is hot, start cooking the chicken breasts.
Sear them until golden and brown on both sides of the breast and cook until cooked through, and the internal temperature is 75ºC.
While the chicken is cooking, in a bowl combine the kale, garlic, anchovy, lemon juice, zest, olive oil and seasoning with salt.
Spoon the gremolata on top of the cooked chicken breasts and serve.
