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Tomato butter chicken with roasted tomatoes
Bring the tomato flavour to this delicious Indian-inspired dish.
YIELDS
4
Ingredients
Tomato Butter
- 2 to 4 large tomatoes, seeded and diced (about 2 cups)
- 1 cup (227 g) butter, room temperature
- 1 tablespoon chopped parsley
- 1 teaspoon chopped oregano
- Kosher salt and black pepper, to taste
Chicken
- 2 teaspoons olive oil
- 4 boneless chicken breasts, skinless or skin-on
- Kosher salt and black pepper, to taste
- 2 garlic cloves, skin on
- 1/2 cup (113 g) tomato butter
- 4 small bunches cherry tomatoes on the vine
- 1/2 lemon
- 1 tablespoon chopped parsley
- 1 teaspoon chopped oregano
- Crusty bread, for serving
Directions
Tomato Butter
- Set your broiler to high, add the diced tomatoes to a baking pan, and broil for 10 minutes or until lightly charred. Set aside and allow the tomatoes to cool to room temperature.
- When cool, transfer the tomatoes and any juices to the bowl of a food processor. Cut the butter into cubes and add to the food processor along with the parsley and oregano and season with salt and pepper. Blitz for about 20 seconds or until smooth and well combined. Set half a cup of tomato butter aside for the chicken. Transfer the remaining butter to a container or shape it into a log and wrap it in plastic wrap and store it in the fridge for up to one week or in the freezer for up to three months.
Chicken
- Heat your oven to 400º F and place a large cast iron or oven-safe skillet over medium-high heat. Pat the chicken dry with a paper towel. Add the olive oil to heat and season the chicken with salt and pepper. Add the chicken into the pan skin-side down as well as the whole garlic cloves and sear until the chicken is golden brown, about five minutes.
- Turn off the heat, flip the chicken over, and dollop about two tablespoons of butter onto each chicken breast. Nestle in the tomatoes on the vine, season with salt and pepper, and transfer the pan to the oven for 12 to 15 minutes or until the chicken is fully cooked through to 165º F.
Serve
- Set the chicken aside to rest for five minutes before squeezing over the lemon and scattering it with parsley and oregano. Enjoy!
TIP: If you do not have cherry tomatoes to nestle in with the chicken, roughly chopped and seeded tomatoes will work in their place.
