Classic Crumbed Chicken and Ballymaloe Relish
with roast baby potatoes and zesty cabbage slaw
Crispy golden crumbed chicken is paired with roast potatoes and a tangy cabbage slaw in this recipe that's classic but complex at the same time.
Tags:
Egg(s) not included
•Family Friendly
Allergens:
Wheat
•Mustard
•Egg
Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Chicken Breast
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 unit(s)
Cabbage
1 unit(s)
Carrot
1 pot(s)
Ballymaloe Tomato Relish
(Contains Mustard)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Scallion
1 unit(s)
Lime
500 grams
Baby Potatoes
2 sachet(s)
BBQ Rub
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
1 unit(s)
Egg
Nutrition Values
Energy (kJ)3221 kJ
Energy (kcal)770 kcal
Fat24.3 g
of which saturates3.5 g
Carbohydrate94.7 g
of which sugars20.8 g
Dietary Fiber3.5 g
Protein53.2 g
Cholesterol0 mg
Salt1.84 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Surround the chicken with baking paper. IMPORTANT: Wash hands and equipment after handling raw chicken.
- Bash with a pot until 1-2 cm thick. Season with salt and pepper.
- Beat 1 egg (double for 4p) in a bowl.
- Add breadcrumbs and BBQ rub to another bowl. Season with salt and pepper.
- Dip the chicken in the egg then the breadcrumbs.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- Place a large pan over high heat with enough oil to coat the bottom.
- Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before you add the chicken.
4
- Pop the chicken onto a lined baking tray.
- Place the chicken on the middle shelf until cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice.
- Trim the carrot, then coarsely grate (no need to peel).
- Quarter the lime.
- Pop the carrot, cabbage and aioli into a bowl. Mix well and season with salt and pepper. Add lime juice to taste.
- Trim and thinly slice the scallion.
6
- Divide the crumbed chicken and roast potatoes between plates.
- Serve the Ballymaloe relish, slaw and remaining lime wedges alongside.
- Finish with a scattering of scallion.
