This recipe is best with
Recipe Ingredient
- 5g Paprika
- 5g Cajun
- 10g Sugar
- 5g Chicken Stock Powder
- 8g Salt
- 2g Course Black Pepper
- 50g Cooking Oil
- 1kg Boneless Chicken Whole Leg
- Coleslaw:
- 200g Chopped, White Cabbage
- 50g Chopped, Carrot
- 50g Mayonnaise
- 50g Anchor UHT Extra Yield Cooking Cream
- Sauce:
- 30g Anchor Unsalted Butter
- 20g Chopped Garlic
- 20g Chopped Shallot
- 300g Anchor UHT Extra Yield Cooking Cream
- 30g Yellow Mustard
- 20g Honey
- 5g Salt
- 2g White Pepper
- Mashed Potato:
- 250g Potato (Pre Boiled & Mashed)
- 100g Anchor UHT Full Cream Milk (warm)
- 50g Anchor Salted Butter
- 5g Garlic Powder
- 3g Salt
- 1g Black Pepper Powder
Instructions
- In a mixing bowl, add the paprika, cajun, sugar, chicken stock powder, salt, course black pepper & cooking oil. Mix well to dissolved and then marinate the chicken at least 4 hours in chiller before grill.
- To make coleslaw, add white cabbage, carrot, mayonnaise & Anchor Extra Yield. Keep it refrigerated.
- For the sauce, melt Anchor Unsalted Butter in sauce pan, the cook the garlic & shallot right until aromatic. Add Anchor Extra Yield, yellow mustard, honey, stir until well combines, then season with salt & pepper to taste.
- To make the mashed potato, in a mixing bowl mix in potato,Anchor UHT Full Cream Milk (warm), Anchor Salted Butter, garlic powder, salt & black pepper, stir all to combine & keep it warm.
- To assemble, first place mashed potato on the centre of a plate, then cover with pre-grilled chicken, pour over the sauce and lastly place a scoop of chilled coleslaw on the side. Serve!