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Pulled chicken and marinade

Fried Mash Bombs

Chickpea lemon salsa

  • 1 Tin Chickpeas (Drained)
  • Parsley, fresh, chopped 11 g
  • Zest and Juice of 1 Lemon
  • 15 ml Extra Virgin Olive Oil
  • Garlic, crushed 5 g
  • Hellmann's Signature Vinaigrette 50 ml
  1. Pulled chicken and marinade

    • Preheat the oven to 160 degrees.
    • Butterfly the chicken and place in a roasting dish.
    • Mix together all the remaining ingredients and pour over the chicken and cover with foil.
    • Bake in for 2 hours at 160 degrees then remove the foil and bake for another 40 minutes at 180 degrees. Once cooked remove from the oven set aside to cool.
    • Debone the chicken and reserve the pan juices this will form the jus for the dish. Coat the chicken with some of the pan juices and reserve the remainder for plating.
  2. Fried Mash Bombs

    • Bring the water and Knorr Aromat to the boil, remove from the heat and add the milk and mask flakes. Add the whisked egg and set aside to cool.
    • Roll the mash into 25g Balls and place in the refrigerator for 20 minutes covered.
    • Heat the oil in the deep fryer to 180 degrees.
    • Dip the mash balls into egg wash and then into the Knorr spicy chicken breading and fry until golden. Remove from the oil, drain of excess oil and serve immediately.
  3. Chickpea lemon salsa

    • Combine all the ingredients together and adjust seasoning. Cover with cling wrap, refrigerate and allow for flavors to develop for an hour.
  4. Plate it up

    • In a deep bowl spoon in the chickpea lemon salsa, topped with the pulled chicken and a light coating of the reserved pan juices and lastly top with a fried mash bomb or two. The left over pan juices can be heated and served in a dipping bowl.
    • Garnish with Micro herbs just to finish off the dish.