• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 5 People
  • Difficulty Normal
Favorite

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 5g Paprika
  • 5g Cajun
  • 10g Sugar
  • 5g Chicken Stock Powder
  • 8g Salt
  • 2g Course Black Pepper
  • 50g Cooking Oil
  • 1kg Boneless Chicken Whole Leg
  • Coleslaw:
  • 200g Chopped, White Cabbage
  • 50g Chopped, Carrot
  • 50g Mayonnaise
  • 50g Anchor UHT Extra Yield Cooking Cream
  • Sauce:
  • 30g Anchor Unsalted Butter
  • 20g Chopped Garlic
  • 20g Chopped Shallot
  • 300g Anchor UHT Extra Yield Cooking Cream
  • 30g Yellow Mustard
  • 20g Honey
  • 5g Salt
  • 2g White Pepper
  • Mashed Potato:
  • 250g Potato (Pre Boiled & Mashed)
  • 100g Anchor UHT Full Cream Milk (warm)
  • 50g Anchor Salted Butter
  • 5g Garlic Powder
  • 3g Salt
  • 1g Black Pepper Powder

Instructions

  1. In a mixing bowl, add the paprika, cajun, sugar, chicken stock powder, salt, course black pepper & cooking oil. Mix well to dissolved and then marinate the chicken at least 4 hours in chiller before grill.
  2. To make coleslaw, add white cabbage, carrot, mayonnaise & Anchor Extra Yield. Keep it refrigerated.
  3. For the sauce, melt Anchor Unsalted Butter in sauce pan, the cook the garlic & shallot right until aromatic. Add Anchor Extra Yield, yellow mustard, honey, stir until well combines, then season with salt & pepper to taste.
  4. To make the mashed potato, in a mixing bowl mix in potato,Anchor UHT Full Cream Milk (warm), Anchor Salted Butter, garlic powder, salt & black pepper, stir all to combine & keep it warm.
  5. To assemble, first place mashed potato on the centre of a plate, then cover with pre-grilled chicken, pour over the sauce and lastly place a scoop of chilled coleslaw on the side. Serve!
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