Barbecue Chicken, Mashed Potato and Gravy

Nutrition per serve

Ingredients

• 2pcs potato
• 150g red cabbage
• 1pcs spring onion
• 300g chicken breast fillet
• 10g smoky barbecue seasoning
• 15g rich gravy powder
• 10g butter
• 15ml mayonnaise
• 5ml red or white wine vinegar
• 15ml olive oil

Method

1. Step 1 — Make mashed potato
   Peel the potatoes and cut into 4cm chunks. Put the potato in a small saucepan, cover with cold salted water and bring to the boil (see Make it yours). Reduce the heat to medium and cook for 12-14 mins until tender. Drain and return to the pan. Mash the potato until smooth. Add 10g butter, season with salt and pepper and stir to combine.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the spring onion. To make the dressing, combine 1 tbs mayonnaise and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season the chicken with salt and pepper.
3. Step 3 — Cook chicken
   Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until browned and cooked through. Add the barbecue seasoning and 1 tbs water and cook, turning to coat, for 30 secs or until slightly thickened. Remove from the pan and rest for 3 mins. Wipe the pan clean.
4. Step 4 — Make gravy
   Put the gravy powder and 160ml (⅔ cup) water in the same pan over medium-high heat. Cook, stirring, for 1 min or until the gravy boils and thickens.
5. Step 5 — Toss slaw and serve up
   Add the cabbage and spring onion to the dressing and toss to coat. Divide the chicken, mashed potato and slaw among plates. Drizzle the resting juices over the chicken and the gravy over the chicken and mash. Enjoy!
6. Step 6 — Make it yours
   Add some chopped sweet potato or pumpkin to your potato when boiling, then mash them all together to make a fun orange mash!

Allergens

Milch, Eier, Sulfit, Sojabohnen