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Buffalo chicken

with kumara bites, crunchy slaw and garlic aioli

Ready in around 25 mins

RECIPE FACT:
Buffalo chicken concept was born in 1964 at the Anchor Bar in New York. Cooked as a late-night snack!
Nutritional Info:
  • Energy: 3451kj (825Kcal)
  • Protein: 38g
  • Carbohydrate: 44g
  • Fat: 51g
  • Contains: Milk, Egg
Serving Amount:
Serves 4 people
Cooking Instructions:
  • BEFORE COOKING:

    Preheat oven to 210°C (fan bake).

  • 1. TO COOK THE KUMARA BITES:

    Empty the pack of steamed kumara bites onto an oven tray lined with baking paper. Drizzle with oil and season with salt and pepper. Cook in the oven for 20 mins.

  • 2. TO MAKE THE SLAW:

    Peel and grate the carrot then finely chop the Italian parsley leaves. Add the carrot, red and green cabbage and half of the chopped parsley to a serving bowl with a drizzle of olive oil. Season with salt and pepper and toss to combine before serving.

  • 3. TO COOK THE BUFFALO CHICKEN:

    Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 4-6 even pieces. Mix the Buffalo chicken spices and cornflour in a bowl. Dip each piece of chicken into the mixture and turn to coat well. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken pieces to the pan and cook for 4-5 mins each side or until cooked through. Remove from the heat allowing the pan to cool slightly. Add the Buffalo sauce and toss to coat the chicken.

  • TO SERVE:

    Divide the kumara bites and slaw between plates. Top with pieces of Buffalo chicken and spoon over any Buffalo sauce. Serve garlic aioli on the side to dip the chicken and kumara bites into.

Ingredients In your box:
  • 1 pack of free-range chicken breasts
  • 1 pack of steamed kumara bites
  • 1 pot of Buffalo sauce
  • 1 pot of garlic aioli
  • 1 sachet of cornflour
  • 1 sachet of Buffalo chicken spices
  • 1 bag of red & green cabbage
  • 1 carrot
  • 1 bag of Italian parsley

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