Appetising Asparagus and Chicken
frying pan (with lid), tongs, food thermometer (optional), knife, 2 cutting boards, oven-safe container, microwave, potato masher, plate
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- 4 chicken thighs (skinless)
- 1 tbsp canola oil (for frying)
- frying pan (with lid)
- food thermometer (optional)
Heat oil in a pan and place you chicken in the heated oil cook until golden brown or 75°C on the inside.
- 7 sprigs green asparagus
Break an individual sprig of asparagus at a time. Where the asparagus breaks use from there to the top. Dispose, use or compost soft ends.
In your pan with the oil from the chicken, place your asparagus in the hot oil from your chicken with salt. Cool until soft but not mushy and place aside with your cooked chicken.
- 2 potatoes
- cutting board
- oven-safe container
Dice you potatoes into quarters and place in a microwave safe container. Cook in microwave until your knife can easily poke through the potatoes.
- 1 clove garlic
- 1 pinch Salt
- cutting board
Mincing your garlic- take your clove of garlic and crush with the side of your knife. Peel any remaining skin off. Dice your clove into small pieces and sprinkle salt over it. With a pressing and dragging motion crush the garlic using the salt as a grinder to create the minced garlic.
- 5 tbsp almond milk
- 2 tbsp butter (soft)
- 1 pinch pepper
- potato masher
Mash your cooked potatoes and then add salt, pepper, almond milk, butter and minced garlic into the container and mash until smooth and lump free.
On a plate plop a serving of mash potato, place your two pieces of chicken on top of the mash and place the three and a half (per plate) pieces of asparagus leaning against the chicken standing up. Drizzle with balsamic if you’re feeling fancy.