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Chicken Fillet (skin-on)
Greek Style Yoghurt(ContainsMilk)
Preheat your oven to 200°C. Chop the potatoes into roughly 2cm chunks (no need to peel). Pop the chunks on a large baking tray in a single layer. Drizzle with oil, then season with salt, pepper and sprinkle over the ground turmeric. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, pop the chicken breasts in a bowl, drizzle with oil, season with salt and pepper and sprinkle on the mild curry powder. Rub the spice all over the chicken so it is evenly covered. IMPORTANT: Remember to wash your hands after handling raw chicken. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay the chicken in the pan skin-side down, fry until the skin is golden, 4-5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. Remove to a baking tray skin-side up and roast on the middle shelf of your oven until cooked, 15-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Don't wash your chicken pan - you'll use it for the green beans. Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Trim the green beans. Peel and grate the garlic (or use a garlic press).
In a small bowl mix the yoghurt with the mint. Season with salt and pepper and set aside for later.
While everything cooks, have a quick tidy. When everything is nearly ready, pop your frying pan back on medium-high heat with a drizzle of oil. Once hot, add the green beans and stir-fry, 2-3 mins, then add the garlic and a splash of water and cook until tender, 2-3 more mins.
Once cooked, remove the chicken from the oven and leave to rest for a couple of minutes. Serve the chicken with the green beans, the curried potatoes and a spoon of the raita. Enjoy!