Walnut Chicken

Method

1. Pound the 300 g of chicken to an even thickness and allow it to rest at room temperature for 10 minutes while you prepare the remaining ingredients.
2. Finely crush the 3 cloves of garlic and roughly chop the 30 g of walnuts, then combine them with the red pepper oil to form a marinade.
3. Coat the chicken thoroughly in the walnut and red pepper oil marinade, pressing the mixture into the surface, and let it marinate for 15 minutes.
4. Heat a heavy pan over medium-high heat, add the remaining red pepper oil, and sear the marinated chicken for 6 minutes per side until a deep golden crust forms.
5. Reduce the heat to medium-low, spoon any remaining walnut and garlic mixture over the chicken, and cook for a further 30 minutes until the chicken is fully cooked through.
6. Remove the chicken from the heat and allow it to rest for 5 minutes before slicing and serving with the pan juices drizzled over the top.