Desperation Chicken

  

(Pea rice au gratin with crispy fried chicken)

A little challenge my brother threw down yesterday evening;

‘Mel is away.  What shall I cook?’

‘Well, what do you have in the fridge?’

‘Three eggs, cheddar with mould on it and some squeezy lemon in a bottle.  I don’t want an omelette’.

‘Okaaaay.....’

After a number of leading questions it was established that the sibling did not care to partake of another takeaway and had the following additional provisions:

2 frozen chicken breasts

Frozen peas (but of course) 

Frozen white sliced bread

A tin of tomatoes

Pasta (assorted and lots)

Uncle Ben’s rice

Half a bulb of garlic (hurrah!)

Chilli powder

A can of beer

Balsamic vinegar, salt and pepper and some olive oil

Plain flour (slightly out of date)

That was it.  Nothing else. 

No fresh herbs at all.  No onion.  Not a sausage. Literally.

And so ‘Desperation Chicken’ was born.

You will need

1 chicken breast carefully defrosted in the microwave, patted dry with kitchen towel and cut in half horizontally

A pinch of chilli powder

2 slices of frozen white bread grated into breadcrumbs using your cheese grater and put into a breakfast bowl

1 beaten egg in a breakfast bowl

A tablespoon of flour - preferably in date but let’s not be precious

2-3 handfuls of frozen peas (about 1 and 1/2 cups)

1 garlic clove crushed 

A heaped tablespoon of finely grated cheddar (mould scraped off)

A squeeze of lemon juice

3 level tablespoons of Uncle Ben’s rice

Salt and freshly ground pepper

Method

Prepare the chicken by bashing each half with a rolling pin or other suitable object until you have the thinness of a i-phone.  This is easier if you put the halves between cling-film before bashing. Coat the chicken lightly with flour.  Notice how lovely a flour coated chicken breast feels. 

Mix the chilli powder into the breadcrumbs and season with salt and pepper. Dip the breasts in the beaten egg then in the breadcrumbs. If you want a really crunchy coating repeat the process but it is not essential.  Put the fridge whilst you get on with the pea puree. 

Cook the peas for 3 minutes in a covered bowl in the microwave.

Meanwhile fry the garlic in a dessertspoon of olive oil for 30 seconds or so until fragrant but not brown.  Remove from the heat and add to the peas with a squirt of lemon.  Mash with a potato masher until you have a rough puree.  Add the cheese, lots of black pepper a pinch of salt and stir. Put to one side.

Put the rice on to boil in plenty of salted water.  It will take about 10 minutes.  

Whilst the rice is cooking heat up enough oil to just cover the bottom of a non-stick frying pan and fry the chicken for about 4 minutes either side until golden and crispy.

Meanwhile drain the rice and mix immediately well with the pea puree and grated cheddar.

Serve the chicken atop the rice.  Drink the beer.