This recipe has been created by chef Ben Fuller (@sahavegan)
2 tablespoons of Vegetable oil or Olive oil2 x Arley’s Plant Based Chicken Breasts, formed into bite-sized pieces
4 Medium Sized Potatoes, Peeled
1 Lemon
2 and a half tablespoons of Sweet Paprika
1/2 cup Plant Based Mayonnaise
Equivalent of 2 tablespoons Fresh Parsley, washed, dried and finely chopped
Equivalent of 2 tablespoons Fresh Chives, washed, dried and finely chopped
Salt and Black Pepper
1. Add the mayonnaise to a mixing bowl and stir in 1 and a half tablespoons of sweet paprika, the juice of half a lemon, 1 tablespoon of chopped parsley and 1 tablespoon of chopped chives. Add a pinch of salt and set aside.
2. After peeling the potatoes, slice them thinly. Heat the vegetable oil or olive oil in a wide non-stick frying pan over a medium heat and add the potatoes. Cook for 5-6 minutes on each side until cooked through and golden, and then add half a tablesoon of Sweet Paprika and cook for a further 2 minutes. Remove the potatoes from the pan and set aside.
3. In the same pan, add the chicken pieces and another half a tablespoon of sweet paprika, and fry for 3 minutes each side, stirring occasionally to prevent sticking. Add the potatoes back to the pan and then squeeze over the juice of half a lemon. Add another tablespoon of chopped parsley, a tablespoon of chopped chives and season to taste with salt and black pepper. Serve with the prepared mayonnaise and green vegetables such as steamed or boiled green beans and tenderstem broccoli.