New potatoes and lemon chicken with parsley and mint mayo

Viva 15/10/2009

Amanda Laird

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Serves 4

16	Potatoes, (four potatoes per person depending on size)
1 tbsp	Olive oil
4	Boneless chicken thighs, (skinned)
1	Salt & freshly ground pepper, (to season)
1	Lemon, (juice)
4 handfuls	Spinach leaves
1 cup	Black olives

To make the dressing; put the eggs in a food processor with the garlic, mustard and sugar. Process until smooth then add the lemon and herbs.
Repeat, then with the motor running, slowly drizzle in the olive oil. Spoon out into a bowl and whisk in the water to make a pourable consistency. Taste for seasoning.
Gently scrub the potatoes then cook whole in salted water until just tender, drain and set aside.
Heat a frypan, add the oil and then the seasoned chicken. Cook covered, for 5 minutes then turn, squeeze over the lemon and continue cooking for a further 5 minutes.
Slice the potatoes and mix with enough dressing to coat evenly. Plate with the spinach leaves, sliced chicken and the olives.