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Red Pesto Free-range Chicken with Herby Mash
This comforting stew is packed with Mediterranean flavours. Think tender free-range British chicken thighs, simmering a decadent sauce, infused with fragrant garlic, sweet tomato paste and vibrant red pesto. Dish it up alongside creamy mash and wilted cavolo nero, for a pop of green.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 2 tbsp tomato purée
- 300g British Free Range chicken thighs
- 80g sliced cavolo nero
- 2 garlic clove
- 1 shallot
- 1 carrot
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 large potatoes
Nutritional Information
Calories: 682
Protein: 40g
Carbs: 54g
Fat: 34g
Ingredients
- 2 tbsp tomato purée (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 80g sliced cavolo nero (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tbsp red pesto (use half) (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 2 large potatoes
- 150g British Free Range chicken thighs
- 2 garlic clove
- 1 carrot (use half)
- 1 shallot
Nutritional Information
Calories: 889
Protein: 44g
Carbs: 96g
Fat: 35g
Red Pesto Free-range Chicken with Herby Mash
This comforting stew is packed with Mediterranean flavours. Think tender free-range British chicken thighs, simmering a decadent sauce, infused with fragrant garlic, sweet tomato paste and vibrant red pesto. Dish it up alongside creamy mash and wilted cavolo nero, for a pop of green.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a peeler, a sieve, a masher & a measuring jug
Make the mash
- Peel and dice the potatoes into 3cm chunks, then add to the saucepan. Simmer for 15-18 mins, until soft, then drain
- Return to the pan and mash with 1 tbsp oil, the garlic herb paste and a pinch of salt and pepper
Do the prep
- Meanwhile, halve the carrot lengthways, then cut into 1/2cm thick half-moon slices (peel optional). Thinly slice the shallot. Finely chop or crush the garlic. Pick any woody stalks from the cavolo nero
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the cavolo nero and cook for 2 mins, until golden. Season with salt and pepper
- Add half the garlic and cook for another 30 secs, then add 2 tbsp water (1 tbsp for 1 person) and steam for 2-3 mins, until soft. Remove from the pan and set aside
Simmer the stew
- Reheat the pan with 1 tsp oil on medium-high heat. Once hot, lay the chicken thighs flat into the pan and add the carrot. Season with salt and pepper
- Cook for 4 mins, then flip the chicken and add the shallot. Cook for another 4 mins
- Stir in the tomato puree and remaining garlic. Cook for 1 min, then add the stock powder, red pesto and 250ml water (125ml for 1 person). Bring to the boil and simmer for 13 mins, until the chicken is cooked through and the sauce has thickened. Add a splash of water if it gets a little dry
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the chicken stew between bowls, with the mash and cavolo nero alongside. Spoon over the remaining sauce from the pan
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