with roast baby potatoes and Ballymaloe relish
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Aioli
1 sachet(s)
Scallion
1 unit(s)
Diced Irish Chicken Breast
260 grams
Paprika
2 sachet(s)
Cabbage
1 unit(s)
Baby Potatoes
500 grams
Carrot
1 unit(s)
Ballymaloe Tomato Relish
2 pot(s)
Ground Cinnamon
0.5 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks. Pop onto a lined baking tray.
- Toss with half the cinnamon (per 2P), paprika, salt, pepper and a drizzle of oil.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice.
- Trim the carrot, then coarsely grate (no need to peel).
- Pop the carrot, cabbage and aioli into a bowl. Mix well and season with salt and pepper.
- Trim and thinly slice the scallion.
- With the potatoes have cooked for around 20 mins, place a pan over medium-high heat with a drizzle of oil.
- Add the chicken and season with salt and pepper.
- Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
- Just before serving, add the Ballymaloe relish and toss to coat.
- Add a knob of butter and a splash of water to loosen. Season to taste with salt and pepper.
- Divide the chicken and roast potatoes between plates.
- Serve the cabbage slaw alongside.
- Finish with a scattering of scallion.
2216
kJ
Energy (kJ)
530
kcal
Energy (kcal)
18.1
g
Fat
3.4
g
of which saturates
52.7
g
Carbohydrate
32.4
g
of which sugars
14
g
Dietary Fiber
38.9
g
Protein
0
mg
Cholesterol
14.9
g
Salt
with roast baby potatoes and zesty cabbage slaw
