Pulled Chicken, Fried Mash Bombs with Chickpea Lemon Salsa
Delicious picante pulled chicken with fiery mash bombs served with a robust flavoursome chickpea and lemon salsa.

Ingredients
Pulled Chicken, Fried Mash Bombs with Chickpea Lemon Salsa
Calculate Dish Cost
Pulled Chicken Preparation



Fried Mash Bombs

Chickpea Lemon Salsa
Pulled Chicken Preparation
-
Whole Chicken 1.0 pc
-
Garlic 30.0 g
-
Dijon Mustard 50.0 g
-
Meat Curry Powder 30.0 g
-
Paprika Powder 20.0 g
-
Fresh Thyme 11.0 g
-
Filtered Water 250.0 ml
Fried Mash Bombs
-
Filtered Water 500.0 ml
-
Full Cream Milk 225.0 ml
-
Egg 1.0 pc
-
Egg Wash 3.0 pc
-
Oil, for deep frying
-
Knorr Crispy Chicken Seasoning Flour 1kg 100.0 g
Chickpea Lemon Salsa
-
Chick Pea, in can 350.0 g
-
Parsley, chopped 10.0 g
-
Fruits, Lemon Zest 1.0 pc
-
Olive Oil 15.0 g
-
Garlic, finely chopped 5.0 g
-
Lady's Choice Signature Dressings 80.0 g
Preparation
-
Pulled Chicken Preparation
- Butterfly cut into the chicken and place in a roasting dish.
- Mix together all the remaining ingredients and pour over the chicken and cover with foil.
- Bake 2 hours in the oven for 2hours at 160ᵒC.
- Then remove the foil and bake for another 40minutes at 180ᵒC. Once cooked, removed from oven and set aside.
- Bring water to the boil, add in Knorr Demi Glace Brown Sauce.
-
Fried Mash Bombs
- Roll the mash into 25gm balls, and place in the chiller for 20minutes covered.
- Dip the mash ball into egg wash and then into Knorr Tepung Goreng Ayam breading. Deep fry to golden brown.
-
Chickpea Lemon Salsa
- Combine all the ingredients together and season to taste.