Turmeric & Paprika Spiced Chicken

Preheat oven to 180˚C degrees. Dice Dutch cream potatoes into large chunks (no need to peel potatoes). Toss with salt, pepper and olive oil. Spread over a lined baking tray and cook for 15-20 minutes until golden and tender when pierced with a fork.

In a bowl, coat chicken breast with turmeric/paprika spice mix, a drizzle of olive oil, salt and pepper. Set aside whilst preparing remaining ingredients.

Pick flatleaf parsley leaves (discarding stems) and roughly chop. Slice red cabbage. Grate carrot using a box grater. Trim and slice celery into half moons. Julienne the cucumber.

Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 8 minutes until cooked to your liking. Remove chicken from heat and set aside to rest.

In a large bowl, combine cabbage, carrot, celery, dried cranberries ½ the parsley and cucumber, toss well to mix. Slice chicken as desired. Divide potatoes and cranberry slaw between plates and top with sliced chicken and garnish with ranch dressing and remaining parsley. Enjoy!

Preheat oven to 180˚C degrees. Dice Dutch cream potatoes into large chunks (no need to peel potatoes). Toss with salt, pepper and olive oil. Spread over a lined baking tray and cook for 15-20 minutes until golden and tender when pierced with a fork.

In a bowl, coat chicken breast with turmeric/paprika spice mix, a drizzle of olive oil, salt and pepper. Set aside whilst preparing remaining ingredients.

Pick flatleaf parsley leaves (discarding stems) and roughly chop. Slice red cabbage. Grate carrot using a box grater. Trim and slice celery into half moons. Julienne the cucumber.

Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 8 minutes until cooked to your liking. Remove chicken from heat and set aside to rest.

In a large bowl, combine cabbage, carrot, celery, dried cranberries ½ the parsley and cucumber, toss well to mix. Slice chicken as desired. Divide potatoes and cranberry slaw between plates and top with sliced chicken and garnish with ranch dressing and remaining parsley. Enjoy!

Preheat oven to 180˚C degrees. Dice Dutch cream potatoes into large chunks (no need to peel potatoes). Toss with salt, pepper and olive oil. Spread over a lined baking tray and cook for 15-20 minutes until golden and tender when pierced with a fork.

In a bowl, coat chicken breast with turmeric/paprika spice mix, a drizzle of olive oil, salt and pepper. Set aside whilst preparing remaining ingredients.

Pick flatleaf parsley leaves (discarding stems) and roughly chop. Slice red cabbage. Grate carrot using a box grater. Trim and slice celery into half moons. Julienne the cucumber.

Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 8 minutes until cooked to your liking. Remove chicken from heat and set aside to rest.

In a large bowl, combine cabbage, carrot, celery, dried cranberries ½ the parsley and cucumber, toss well to mix. Slice chicken as desired. Divide potatoes and cranberry slaw between plates and top with sliced chicken and garnish with ranch dressing and remaining parsley. Enjoy!

Preheat oven to 180˚C degrees. Dice Dutch cream potatoes into large chunks (no need to peel potatoes). Toss with salt, pepper and olive oil. Spread over a lined baking tray and cook for 15-20 minutes until golden and tender when pierced with a fork.

In a bowl, coat chicken breast with turmeric/paprika spice mix, a drizzle of olive oil, salt and pepper. Set aside whilst preparing remaining ingredients.

Pick flatleaf parsley leaves (discarding stems) and roughly chop. Slice red cabbage. Grate carrot using a box grater. Trim and slice celery into half moons. Julienne the cucumber.

Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 8 minutes until cooked to your liking. Remove chicken from heat and set aside to rest.

In a large bowl, combine cabbage, carrot, celery, dried cranberries ½ the parsley and cucumber, toss well to mix. Slice chicken as desired. Divide potatoes and cranberry slaw between plates and top with sliced chicken and garnish with ranch dressing and remaining parsley. Enjoy!

Preheat oven to 180˚C degrees. Dice Dutch cream potatoes into large chunks (no need to peel potatoes). Toss with salt, pepper and olive oil. Spread over a lined baking tray and cook for 15-20 minutes until golden and tender when pierced with a fork.

In a bowl, coat chicken breast with turmeric/paprika spice mix, a drizzle of olive oil, salt and pepper. Set aside whilst preparing remaining ingredients.

Pick flatleaf parsley leaves (discarding stems) and roughly chop. Slice red cabbage. Grate carrot using a box grater. Trim and slice celery into half moons. Julienne the cucumber.

Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 8 minutes until cooked to your liking. Remove chicken from heat and set aside to rest.

In a large bowl, combine cabbage, carrot, celery, dried cranberries ½ the parsley and cucumber, toss well to mix. Slice chicken as desired. Divide potatoes and cranberry slaw between plates and top with sliced chicken and garnish with ranch dressing and remaining parsley. Enjoy!

Preheat oven to 180˚C degrees. Dice Dutch cream potatoes into large chunks (no need to peel potatoes). Toss with salt, pepper and olive oil. Spread over a lined baking tray and cook for 15-20 minutes until golden and tender when pierced with a fork.

In a bowl, coat chicken breast with turmeric/paprika spice mix, a drizzle of olive oil, salt and pepper. Set aside whilst preparing remaining ingredients.

Pick flatleaf parsley leaves (discarding stems) and roughly chop. Slice red cabbage. Grate carrot using a box grater. Trim and slice celery into half moons. Julienne the cucumber.

Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 8 minutes until cooked to your liking. Remove chicken from heat and set aside to rest.

In a large bowl, combine cabbage, carrot, celery, dried cranberries ½ the parsley and cucumber, toss well to mix. Slice chicken as desired. Divide potatoes and cranberry slaw between plates and top with sliced chicken and garnish with ranch dressing and remaining parsley. Enjoy!