Ed Smith's Garlic Butter Chicken Balls with Orzo and Lemon Sage Piccata
Ed Smith presents two mouth-watering chicken breast recipes that are sure to tantalise your taste buds. The first dish features garlic butter chicken balls served with orzo, offering a self-saucing and comforting meal. The second is a lemon and sage piccata, a speedy and succulent option that's perfect for a quick dinner. These recipes are adapted from Smith's cookbook, Peckish, published by Quadrille.
Garlic Butter Chicken Balls with Orzo
This recipe transforms the classic garlic butter kiev into soft, baked chicken balls paired with glossy orzo, which acts as both carbohydrate and sauce. It's simpler than traditional methods, requiring minimal effort for a hearty dish.
Preparation: 10 minutes, plus soaking. Cooking: 30 minutes. Serves: 4.
- 70g breadcrumbs
- 4 tbsp milk
- 500g chicken mince
- 1 lemon, zest finely grated, then cut into 6 segments
- 25g flat-leaf parsley, finely chopped
- 6 garlic cloves, peeled and minced
- 60g parmesan, finely grated, plus extra to serve
- 1 medium egg
- Salt and black pepper
- 1 tbsp neutral cooking oil
- 275g orzo
- 80g salted butter
- 150g baby spinach
Start by soaking the breadcrumbs in milk for 10 minutes. In a large bowl, combine the chicken mince with the soaked breadcrumbs, lemon zest, two teaspoons of parsley, a teaspoon of garlic, one-third of the parmesan, the egg, and generous pinches of salt and pepper. Preheat the oven to 200C (180C fan)/390F/gas 6. Line a baking sheet with greaseproof paper or a silicone mat, then oil it with your hands. Roll the mixture into 12 meatballs, about 45g each, and bake for 13 minutes until set and juicy.
Meanwhile, cook the orzo in salted water until tender but not swollen, then strain, reserving the cooking water. In a saucepan, melt the butter with the remaining garlic over low-medium heat for 2-3 minutes without browning. Remove from heat, stir in the remaining parsley, and set aside two tablespoons of the mixture. Add the orzo to the pan with the remaining parmesan and spinach, pouring in 200ml of pasta water to create a loose risotto-like consistency. Toss the cooked meatballs in the reserved garlic butter with lemon juice, then serve over the orzo, topped with extra parmesan and a lemon segment.
Lemon and Sage Piccata
This dish offers a twist on the traditional piccata by incorporating sage, which infuses the cooking fats and chicken with aromatic flavours. It's quick to prepare and pairs well with various sides like mashed potatoes or sautéed spinach.
Preparation: 10 minutes. Cooking: 30 minutes. Serves: 3-4.
- 2 large skinless chicken breasts (370–425g)
- Flaky sea salt and black pepper
- 3 tbsp plain flour
- 2–3 tbsp neutral oil
- 40g butter, cubed
- 12 sage leaves
- 1 shallot, peeled and finely diced
- 4 garlic cloves, peeled and finely sliced
- 2 tbsp baby capers, drained
- 100ml chicken stock, water, or white wine
- Finely grated zest and juice of 1 lemon
Butterfly the chicken breasts by cutting them in half horizontally, then bash the thicker parts to an even 1cm thickness. Season generously and dredge in flour. Heat oil, half the butter, and half the sage in a skillet over medium-high heat. Fry the chicken for 1.5 minutes per side, plus an extra 30-60 seconds, then transfer to a warm plate. Repeat if necessary.
In the same pan, fry the shallot for 45 seconds, then add garlic and lemon zest for another minute. Pour in the stock and simmer for 2 minutes to reduce by a third. Whisk in the remaining butter, then add capers and lemon juice. Pour the sauce over the chicken and serve immediately.
These recipes provide a delightful way to enjoy chicken with rich, flavourful accompaniments. They are perfect for home cooks looking to impress with minimal fuss.
