What are the main ingredients in Golden Chicken & Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter

What is the nutritional information of Golden Chicken & Mash?

Calories: 463, Carbs: 48 grams, Fat: grams, Protein: 45.1 grams, Sugar: 5.6 grams, Salt: 870 grams

How do I prepare Golden Chicken & Mash?

MAKE THE MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. GROOVY GRAVY: Place the cornflour in a small bowl. Gradually mix in 8ml of diluted stock until a runny paste. Return the pan with the chicken juices to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds (shifting constantly). Mix in the remaining stock and the cornflour paste. Simmer until thickened, 1-2 minutes (shifting occasionally). Remove from the heat, add a sweetener, 2 tbsp of milk (optional), and seasoning. Set aside. Just before serving, loosen with a splash of water if it's too thick. DELICIOUS DINNER: Plate up the mashed potatoes and top with the chicken. Side with the fresh salad. Drizzle the gravy over the chicken and garnish the salad with the toasted seeds. SIMPLE SALAD: In a salad bowl, toss together the shredded salad leaves, the diced tomato, a drizzle of olive oil, and seasoning. NOMU-SPICED CHICKEN: Boil the kettle. Dilute the stock with 200ml of boiling water. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.

What should be prepared from my kitchen to make Golden Chicken & Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Paper Towel, Butter

Golden Chicken & Mash

Did you know, Chef? If you use the meat juices from cooking to make a sauce and thicken it with cornstarch, it’s called a gravy. This mouthwatering sauce will be drizzled over a golden chicken breast, which is sided with silky-smooth potato mash and a simple salad. Finished with toasted sunflower seeds.

Golden Chicken & Mash

with a side salad & toasted sunflower seeds

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chicken Stock
Cornflour
Free-range Chicken Breast
Free-range Chicken Breasts
Garlic Clove
Garlic Cloves
NOMU Poultry Rub
Potato
Salad Leaves
Sunflower Seeds
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Paper Towel
Butter

Serves 1

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED CHICKEN
Boil the kettle. Dilute the stock with 100ml of boiling water. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
GROOVY GRAVY
Place the cornflour in a small bowl. Gradually mix in 5ml of diluted stock until a runny paste. Return the pan with the chicken juices to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds (shifting constantly). Mix in the remaining stock and the cornflour paste. Simmer until thickened, 1-2 minutes (shifting occasionally). Remove from the heat, add a sweetener, 1 tbsp of milk (optional), and seasoning. Set aside. Just before serving, loosen with a splash of water if it's too thick.
SIMPLE SALAD
In a salad bowl, toss together the shredded salad leaves, the diced tomato, a drizzle of olive oil, and seasoning.
DELICIOUS DINNER
Plate up the mashed potatoes and top with the chicken. Side with the fresh salad. Drizzle the gravy over the chicken and garnish the salad with the toasted seeds.

Potato - 200g
Sunflower Seeds - 10g
Chicken Stock - 5ml
Free-range Chicken Breast - 1
NOMU Poultry Rub - 10ml
Cornflour - 5ml
Garlic Clove - 1
Salad Leaves - 20g
Tomato - 1

Download the Recipe

Serves 2

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED CHICKEN
Boil the kettle. Dilute the stock with 200ml of boiling water. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
GROOVY GRAVY
Place the cornflour in a small bowl. Gradually mix in 8ml of diluted stock until a runny paste. Return the pan with the chicken juices to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds (shifting constantly). Mix in the remaining stock and the cornflour paste. Simmer until thickened, 1-2 minutes (shifting occasionally). Remove from the heat, add a sweetener, 2 tbsp of milk (optional), and seasoning. Set aside. Just before serving, loosen with a splash of water if it's too thick.
SIMPLE SALAD
In a salad bowl, toss together the shredded salad leaves, the diced tomato, a drizzle of olive oil, and seasoning.
DELICIOUS DINNER
Plate up the mashed potatoes and top with the chicken. Side with the fresh salad. Drizzle the gravy over the chicken and garnish the salad with the toasted seeds.

Potato - 400g
Sunflower Seeds - 20g
Chicken Stock - 10ml
Free-range Chicken Breasts - 2
NOMU Poultry Rub - 20ml
Cornflour - 10ml
Garlic Clove - 1
Salad Leaves - 40g
Tomato - 1

Download the Recipe

Serves 3

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED CHICKEN
Boil the kettle. Dilute the stock with 300ml of boiling water. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
GROOVY GRAVY
Place the cornflour in a small bowl. Gradually mix in 10ml of diluted stock until a runny paste. Return the pan with the chicken juices to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds (shifting constantly). Mix in the remaining stock and the cornflour paste. Simmer until thickened, 1-2 minutes (shifting occasionally). Remove from the heat, add a sweetener, 3 tbsp of milk (optional), and seasoning. Set aside. Just before serving, loosen with a splash of water if it's too thick.
SIMPLE SALAD
In a salad bowl, toss together the shredded salad leaves, the diced tomato, a drizzle of olive oil, and seasoning.
DELICIOUS DINNER
Plate up the mashed potatoes and top with the chicken. Side with the fresh salad. Drizzle the gravy over the chicken and garnish the salad with the toasted seeds.

Potato - 600g
Sunflower Seeds - 30g
Chicken Stock - 15ml
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 30ml
Cornflour - 15ml
Garlic Cloves - 2
Salad Leaves - 60g
Tomatoes - 2

Download the Recipe

Serves 4

MAKE THE MASH
Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED CHICKEN
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and rest for 5 minutes before slicing and seasoning.
GROOVY GRAVY
Place the cornflour in a small bowl. Gradually mix in 15ml of diluted stock until a runny paste. Return the pan with the chicken juices to medium heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds (shifting constantly). Mix in the remaining stock and the cornflour paste. Simmer until thickened, 1-2 minutes (shifting occasionally). Remove from the heat, add a sweetener, 4 tbsp of milk (optional), and seasoning. Set aside. Just before serving, loosen with a splash of water if it's too thick.
SIMPLE SALAD
In a salad bowl, toss together the shredded salad leaves, the diced tomato, a drizzle of olive oil, and seasoning.
DELICIOUS DINNER
Plate up the mashed potatoes and top with the chicken. Side with the fresh salad. Drizzle the gravy over the chicken and garnish the salad with the toasted seeds.