• 4 chicken breasts, skin on
  • Salt pepper and lemon juice


  • 100g walnuts
  • 2-3 cloves garlic
  • Juice of a lemon
  • 1 teasp. ground cumin
  • 2 tablesp. coriander, chopped
  • 125ml olive oil
  • Salt pepper and sugar to taste
  • 4 scallions, chopped
Share this recipe
Pan-Fried Chicken with Walnut & Lemon Dressing

This makes a good mid week meal – good flavours and easy to prepare

To Cook

Season the chicken with salt, pepper and lemon juice.  Set aside.

Set the oven to Gas Mark 4, 180°C, 350°F.

Toast the walnuts in a dry pan, then tip them into the processor with the other dressing ingredients.  Whiz for a few seconds.  Taste for seasoning, leave in the fridge until ready to serve.

Heat a pan or black grill pan.  Cook the chicken skin side down for 4-5 minutes to get a delicious crisp skin.  Turn over and cook for another 2-3 minutes.  Finish the cooking for another 10-15 minutes in the hot oven.  Very good served with spinach, a few new potatoes and a spoonful of the dressing on top. Any leftover dressing will last for a week in the refrigerator.

Share this recipe

 I am happy for Bord Bia to send me email correspondence.