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Chicken and Ruby Slaw

Chicken and Ruby Slaw

with roast baby potatoes and Ballymaloe relish
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Get 50% off your first box!
Calories
: 
530 kcal
Protein
: 
38.9g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Egg
Serving amount

1 unit(s)

Cabbage

1 unit(s)

Carrot

2 pot(s)

Ballymaloe Tomato Relish

(Contains: Mustard)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 unit(s)

Scallion

500 grams

Baby Potatoes

2 sachet(s)

Paprika

(Contains: Mustard)

½ sachet(s)

Ground Cinnamon

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

Energy (kJ)2216 kJ
Energy (kcal)530 kcal
Fat18.1 g
of which saturates3.4 g
Carbohydrate52.7 g
of which sugars32.4 g
Dietary Fiber14 g
Protein38.9 g
Salt14.9 g
Potassium1163 mg
Calcium136.9 mg
Iron0.7 mg
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.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Cook the Potatoes
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks. Pop onto a lined baking tray.
  • Toss with half the cinnamon (per 2P), paprika, salt, pepper and a drizzle of oil.
  • Roast on the top shelf of the oven until fork tender, 25-35 mins.
Make the Slaw
2
  • Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice.
  • Trim the carrot, then coarsely grate (no need to peel).
  • Pop the carrot, cabbage and aioli into a bowl. Mix well and season with salt and pepper. 
  • Trim and thinly slice the scallion. 
Fry the Chicken
3
  • With the potatoes have cooked for around 20 mins, place a pan over medium-high heat with a drizzle of oil.
  • Add the chicken and season with salt and pepper.
  • Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
  • Just before serving, add the Ballymaloe relish and toss to coat.
  • Add a knob of butter and a splash of water to loosen. Season to taste with salt and pepper.
Finish and Serve
4
  • Divide the chicken and roast potatoes between plates.
  • Serve the cabbage slaw alongside.
  • Finish with a scattering of scallion. 
Meal right image

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