Recipe: Sticky Treacle & Ale Chicken

Ingredients

Chefs’ Selections Seasoned Cubes

4 tbsp Lyle’s Black Treacle

Cavolo Nero

Cherry Vine Tomatoes

250ml stout

Chicken Breast Fillet 200g – 230g

Method

1. Marinate the chicken. Combine 4 tbsp treacle and 250ml stout in a bowl. Add the chicken breast, coat well, and leave to marinate.

2. Cook the chicken. Place the marinated chicken on a tray and bake in the oven at 180°C for 20 minutes, or until the core temperature reaches 72°C.

3. Cook the potatoes. Deep fry Chefs’ Selections seasoned cubes at 180°C until golden brown and crisp.

4. Prepare the vegetables. Roast the cherry vine tomatoes in the oven until softened and slightly blistered. Steam the cavolo nero for 4 minutes, until just tender.

5. Serve. Plate the chicken with the crispy potatoes, roasted tomatoes, Tenderstem broccoli and cavolo nero. Serve immediately