Lemon and garlic chicken thighs with broccoli potato cakes

111 Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves 4


By Andi Oliver


For the potato cakes

  • 100g/3½oz broccoli
  • 2 tbsp vegetable oil
  • 4 garlic cloves, crushed
  • 2 spring onions, finely chopped
  • 30g/1oz cheddar, grated
  • 20g/¾oz labneh
  • 500g/1lb 2oz cooled mashed floury potato (do not add butter or milk)
  • 90g/3¼oz plain flour, plus extra for dusting
  • salt and freshly ground black pepper

For the lemon and garlic chicken thighs

  • 4 chicken thighs, bones removed, skin left on
  • 1 lemon, juice and zest
  • 4 garlic cloves, finely chopped
  • handful finely chopped flat leaf parsley
  • 2 sprigs thyme
  • 1 small onion, finely chopped
  • 50g/1¾oz sorrel, finely chopped
  • 150ml/5fl oz rapeseed oil

For the sorrel salad cream

  • 50ml/2fl oz rapeseed oil
  • 30g/1oz fresh sorrel
  • 2 free-range eggs, hard-boiled, yolks only
  • 2 tbsp English mustard
  • ½ lemon, juice only
  • 1 tbsp caster sugar
  • 3 tbsp white wine vinegar
  • 150ml/5fl oz double cream
  • 100ml/4fl oz olive oil

To serve

  • 400g/14oz Tenderstem broccoli


  1. To make the potato cakes, blitz the broccoli into tiny pieces in a food processor. Heat 1 tablespoon of the oil in a saucepan and cook the broccoli, garlic and spring onions, until soft. Stir in both the cheeses and set aside.

  2. Combine the potato and the flour to make a dough. Shape a piece of the dough into a patty about the size of your palm. Spoon 1 tablespoon of the broccoli mixture into the middle and pull up the sides of the dough to make a ball. Flatten and repeat with the rest of the dough. Leave in the fridge for at least 1 hour, or overnight.

  3. Dust the potato cakes in flour. Heat the remaining oil in a frying pan over a medium heat and fry the potato cakes for 4–5 minutes each side, until golden.

  4. To make the chicken, combine all the ingredients in a bowl. Coat the chicken with the marinade, cover and refrigerate for at least 1 hour.

  5. Heat a griddle pan to a medium heat and cook the chicken, skin side down to start, until crisp and golden. This should take about 6 minutes on each side.

  6. To make the salad cream, blend all the ingredients in a food processor, until smooth.

  7. Put the broccoli on the end of the griddle pan with the chicken on and cook for 2–3 minutes.

  8. To serve, place the potato cake onto a serving plate and top with the chicken thighs. Serve the salad cream and broccoli alongside.