Gluten Free Garlic Chicken Kiev with Spring Onion Mash & Asparagus

Heat the oven to 190oC or 170oC for fan assisted ovens.

Place the Rosie & Jim Chicken Kiev’s on a baking tray and bake for 25-30 minutes (35-40 minutes if frozen).  Set a timer, just in case!

While they are cooking, chop the potatoes into chucks so that they will cook in 30 minutes.

Boil or steam the potatoes – whichever you prefer, until cooked.

Top Tip - * If your family love mashed potato and you hate mashing, we highly recommend you invest in a Potato Ricer. Smooth mashed potato in minutes without the hard work - it’s a very handy gadget for the kitchen!*

Chop the Spring Onion thinly – using only the white end of the onion.

Steam the Asparagus for 5-6 minutes. If they are very thick they may need another minute, but you want them al dente and crisp.

When the potato is cooked, mash the potatoes in a pan; add a splash of milk, the butter and season with salt and pepper. When it’s nice and creamy add in most of the Spring Onion, but keep a little for plating up.

When the Asparagus are cooked, but still have a little bite, take them off the heat and add a pinch of salt, pepper and a little drizzle of olive oil.

The Rosie & Jim Garlic Chicken Kiev should be ready now, so take them out of the oven and plate up –
Spoon some of the creamy mashed potato on the plate.
Add the Chicken Kiev on top.
Place the Asparagus on the plate and squeeze a little Lemon Juice over it.
Sprinkle the remaining Spring Onion on top

Serve up to your waiting loved one and wait to hear the Mmmmmmmm...!