Chicken and mashed potatoes with broccolini and soy and lime butter

Ingredients

• 4 x chicken breast
• 12 x broccolini
• ½ x pomegranate

Mashed potatoes:

• 1 kg potatoes
• 1 ½ dl whole milk
• 2 tbsp dairy butter

Sauce:

• 150 g dairy butter
• 4 tbsp soy sauce
• 2 clove garlic
• 1 tbsp acacia honey
• 1 x red chili
• 1 x lime

Method

1. Peel the potatoes and cut them into large cubes. Cook until they are tender and drain the water. Put the pot back on the heat for a couple of minutes, so the water in the potatoes evaporates.
2. Mash the potatoes with a whisk. Pour in milk and stir well until most of the lumps are out. Stir in the butter and season with salt and pepper. If you have fresh chives available, you can finely chop this and mix it into the mashed potatoes for extra flavour.
3. Clean the pomegranate while the potatoes are cooking. Finely chop the garlic cloves and chilli for the sauce.
4. Cut the chicken fillets in half crosswise, so that they are a little thinner. Sprinkle with salt and pepper on both sides. Put a little oil in the frying pan and fry the fillets well on both sides, before turning down the heat and letting them cook through on a low heat. Place them on a plate and let them rest for 10 minutes before serving.
5. Make the sauce by melting the butter in the frying pan where you fried the chicken. Once the butter is melted, leave it on the heat until it starts to foam, gets light brown and has a nutty smell.
6. Remove the frying pan from the heat and add the garlic and chilli. Let this fry a bit before adding the soy sauce, honey and lime juice. Stir well. The sauce will separate, which it should. When serving, stir well at the bottom to get all of the good flavors.
7. Boil the broccolini in a pot with a little water, for approx. 1-2 minutes. Pour off the water and sprinkle on a little salt and a tsp of dairy butter for good taste.
8. Place the mashed potatoes, chicken fillet and broccolini on a plate. Sprinkle over pomegranate seeds and pour over the good sauce.