Chicken and orange hash-mash

A simple dish that a fine hash-mash  and a puree. Makes 2 servings 4-6 chicken tenderloins (the little fleshy strips  attached to the
underside of chicken breasts)
1 tsp softened butter
Chicken stock (to cover)
Quarter of an orange
1 sprig parsley
Salt and pepper to preference
Preheat oven to 170degC. Pat tenderloins dry then spread lightly with
butter.  Place in ovenproof dish, add chicken stock to cover the
tenderloins, put the half orange in the dish and lay the sprig of parsley
over the orange.  Add salt and pepper if using and place the uncovered dish
in the oven.  Let the chicken tenderloins  poach gently in the liquid – it
should not boil – for about 12-15 minutes.  They should be white and tender
with no pink juices when pricked with a fork.. Remove and keep warm. Pour
the cooking liquid with orange and parsley into a small saucepan and boil
briskly until reduced by about a third.  Discard the orange and parsley.
Meanwhile cook 2 carrots (peeled and chopped) and a generous handful of
fresh spinach. To make the hash-mash, cut the chicken into chunks, and blitz

in a blender or food processor with the cooked vegetables and about half the

cooking liquid. If a puree is required add all the cooking liquid and
continue to blend.

Tarragon chicken hash-mash

A take on a classic French dish.  Makes 2 servings
1 skin-on boned chicken breast
125 ml cream (divided measure
3 sprigs of french tarragon
Salt to preference
1 tsp lemon juice
Slice the chicken breast into 4-5 strips keeping the skin intact if possible. Heat  half the cream in a small pan until it begins to caramelise at the edges. Remove from heat and add the chicken strips and the tarragon leaves stripped from the sprigs.  Move the chicken around the pan to coat with the cooked cream. and to colour a little.  Reduce the heat to low  and add the remaining cream..  Cover and  let all simmer quietly for about 4 minutes. Remove lid, add salt and lemon juice.  If the mixture is too thick, thin with some good chicken or vegetable stock. Put everything in the blender or kitchen whizz and process to the desired consistency. Cooked vegetables can be added to the mixture before or during the  blending process.