Ingredients
Method
-
210g Chicken breast 10 x
-
Olive oil 200 ml
-
Potatoes, grated 2 kg
-
Eggs 4 x
-
Bread crumbs 500 g
-
Plain flour 150 g
-
Salt
-
Pepper
-
Sunflower oil 200 ml
-
Mustard seeds 25 g
-
Turmeric, ground 10 g
-
Cumin, ground 10 g
-
Brown Sugar 150 g
-
Malt Vinegar 50 ml
Preparation
-
Method
- Marinate chicken with KNORR Aromat Seasoning, KNORR Professional Paprika Puree, KNORR Professional Mixed Peppercorn Puree and oil.
- Seal chicken breast on the grill and then place on tray ready for the oven.
- To make rosti - grate potatoes, squeeze excess moisture. Add in egg, crumb, flour and seasoning.
- Take a pan, heat oil and seal rostis.
- Place all the ingredients in a saucepan over medium-high heat with 1 teaspoon salt. Simmer for 1-1 1/2 hours until the liquid has evaporated, and the oil comes to the top.