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Paprika chicken

Name: Paprika chicken
Cook time: 25 min
Yield: 4

with cider and rosemary almonds

Ready in around 25 mins

RECIPE FACT:

Drinking cider was considered safer than water in the years between the 13th and 17th centuries. There are even stories of babies being baptised in cider because it was cleaner than the drinking water at that time.

Nutritional Info:

Energy: 2,429kJ (581kcal)
Protein: 45g
Carbohydate: 35g
Sugars: 17g
Fat, total:30g
Saturated:13g
Sodium:680mg
Contains:Almonds, Milk, Soy, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Peel the carrots, cut in half lengthways and cut into 1 cm halfmoons on the diagonal. Cut the broccoli into small bite-sized pieces. Peel the red onion then finely slice. Empty the rocket into a mixing bowl. Just before serving drizzle with olive oil and season with salt and pepper.
2. TO COOK THE VEGETABLES:
Line an oven tray with baking paper. Empty the bag of steamed potatoes onto the tray, add the carrots, drizzle with oil and season with salt and pepper. Cook in the oven for 12-14 mins then add the broccoli to the oven tray and bake for a further 8-10 mins.
3. TO COOK THE CHICKEN:
Cut the paprika chicken into 5-6 even pieces. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the chicken, season with salt and pepper and cook for 2-3 mins. Add the red onion and cook for a further 2-3 mins. Pour in the cider cream sauce and bring to a simmer for 30-60 secs until warmed through.
TO SERVE:
Divide the potatoes and vegetables between plates. Top with the paprika chicken and cider cream sauce. Serve with the rocket and a sprinkle of rosemary almonds.