Garlic butter roast chicken stuffed with chilli chickpeas and patatas aioli
Phil's Food World
Phil's Food World
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Ingredients

  • 1 x free range
  • 2 x cloves garlic
  • 50 g butter
  • 1 x tin
  • 1 x red chilli
  • 1 x lemon
  • 2 cm cubes
  • 2 x heads of garlic
  • 150 ml mayonnaise
  • 1 x avocado
  • 2 x ripe plum tomatoes
  • 1 x gem lettuce
  • Sea salt
  • Pepper
  • Olive oil
  • 40-45 mins Dress the sliced garlic heads in oil and cook alongside chicken for 20 mins until tender. Meanwhile, blanch the potatoes in boiling water for two mins.
  • 10 mins Place the potatoes into a pre
  • 5-6 mins until golden and crisp.

Instructions

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