It’s amazing what difference a marinade makes. Chicken can sometimes be a bit of a bland ingredient, but by soaking it for an hour or two in some basil and lemon, it really makes it come alive. Combined with the fresh summery flavours of baby courgettes and the nutty taste of farro, this was a really pretty super supper. Peter and I cooked this one together, so of course he had to add bacon. Since Theo’s come along, he’s taken on most of the cooking, and I think my intake of bacon has at least quadrupled…
- Juice of 1 lemon
- 1/2 bunch basil, chopped
- 425g mini chicken fillets (or chopped chicken breast)
- 200g baby courgettes, cut in half lengthways
- 2-3 bacon rashers, chopped
- 1 tbsp pine nuts
- 125g farro
- olive oil
- salt and pepper to taste
Step one: Marinade the chicken for at least an hour in the lemon and basil, with a sprinkling of salt and pepper.
Step two: Put the farro on to boil, following the instructions on the packet. If you can’t find farro, use spelt. Farro has a bit of a nuttier flavour, but it’s essentially just spelt, but from Italy. It should take 15 minutes to cook.
Step three: Meanwhile, fry off the chicken on a high heat. Once it’s browned on all sides and cooked through, remove from the pan and fry off the bacon until it’s nice and crispy, then add the courgettes for a few minutes on each side. Add in some pine nuts for the last couple of minutes.
Step four: Drain off the farro and then combine everything together in a big bowl. Ta-da! Basil and lemon chicken.
PS: the background to this photo is the new oilcloth I bought to go over our kitchen table in anticipation of Theo starting solids very soon. How pretty is it? It’s from John Lewis. I can’t find it online, but they have SO many varieties in their haberdashery department, it was hard to choose the one I liked best. We’re doing baby-led weaning, so I think things are going to get messy!