NZ Peri-Peri Chicken & Lemon Crushed Potatoes
with Radish-Apple Slaw & Aioli
- Almond
- Eggs
- Soy
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Ingredients
1
apple
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Slaw Mix
2
Garlic
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Lemon
3
Potato
1
Radish
1 sachet
peri-peri seasoning
(May be present: Soy, Wheat, Gluten)
320 g
Chicken Breast Strips
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. Cut potato into large chunks. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat. Cook the butter and 1/2 the garlic paste, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice and a pinch of salt. Stir to combine, then remove from heat. Return potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm. TIP: Add a splash of water if the potato looks dry!
If using chicken breast strips, no need to slice the chicken!
If you've swapped to chicken breast strips, cook chicken strips until browned and cooked through, 3-4 minutes each side.
• In a medium bowl, combine slaw mix, apple, radish, a squeeze of lemon juice and a drizzle of olive oil. • Divide Tunisian chicken, lemon crushed potatoes and radish-apple slaw between plates. • Sprinkle over almonds and serve with garlic aioli. Enjoy!
