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Pulled Chicken and Marinade:

  • Dijon mustard 50.0 g
  • Water 750.0 ml
  • Chicken 1.0 whole
  • Garlic cloves 3.0 whole
  • Apple cider vinegar 75.0 ml
  • Thyme sprigs, fresh 2.0 g

Fried Mash Bombs:

Chickpea Lemon Salsa:

  • Hellmann's Signature Vinaigrette 50.0 ml
  • Chickpeas (drained and rinsed) 1.0 Tin
  • Fresh parsley (chopped) 5.0 g
  • Lemon (zest and juice) 1.0 pc
  • Extra virgin olive oil 15.0 ml
  • Garlic (crushed) 5.0 g
  1. Pulled Chicken and Marinade:

    • Pre-heat the oven to 160 °C.
    • 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, then remove the foil and bake for another 40 minutes at 180 °C. 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 Knorr Mash 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.
    • Heatoil in the deep fryer to 180 °C.
    • 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 clingwrap, refrigerate and allow for flavours 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.