Quick Tunisian Chicken & Sumac Crushed Potatoes
with Radish-Apple Salad & Aioli
The perfect balance of smokiness, tang and spice, this robust chicken and potatoes recipe is sure to please and add a little magic to your night.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1 packet
chicken breast
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1
apple
1
radish
1 packet
roasted almonds
(Contains: Almond; )
1 bag
salad leaves
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 sachet
Turkish Sumac Seasoning
1 sachet
Tunisian seasoning
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cut potato into bite-sized chunks. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the saucepan. • Add the butter, Turkish sumac seasoning and a pinch of salt. Lightly crush the potato with a potato masher or fork, then cover to keep warm.
• While the potato is cooking, cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Cook chicken, garlic paste and Tunisian seasoning, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Meanwhile, thinly slice apple and radish. Roughly chop roasted almonds. • In a medium bowl, combine mixed salad leaves, apple, radish and a drizzle of white wine vinegar and olive oil.
• Divide Tunisian chicken, sumac crushed potatoes and radish-apple salad between plates. • Sprinkle over almonds and serve with garlic aioli.
