with roast baby potatoes and Ballymaloe relish
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Cabbage
1 unit(s)
Carrot
1 unit(s)
Ballymaloe Tomato Relish
2 pot(s)
Aioli
1 sachet(s)
Scallion
1 unit(s)
Baby Potatoes
500 grams
Falafel
160 grams
Paprika
2 sachet(s)
Ground Cinnamon
0.5 sachet(s)
Diced Irish Chicken Breast
260 grams
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.
- 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 on the outside, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the falafel and fry until golden, turning frequently, 3-5 mins.
- 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, falafel and roast potatoes between plates.
- Serve the cabbage slaw alongside.
- Finish with a scattering of scallion.
2758
kJ
Energy (kJ)
659
kcal
Energy (kcal)
21.3
g
Fat
3
g
of which saturates
72
g
Carbohydrate
34.5
g
of which sugars
15.3
g
Dietary Fiber
44.5
g
Protein
0
mg
Cholesterol
15.34
g
Salt
with roast baby potatoes and zesty cabbage slaw
