30 | | 31 THE UCB COOKBOOK FRIED SPICED CHICKEN ON SKEWERS CREAMY COLCANNON Ingredients Ingredients 1. In a bowl, mix all the spices, yogurt, lemon juice, garlic, ginger, tomato purée, oil, and coriander. Slice chicken into 1.5cm thick stripes. Add the diced chicken and coat well. Let it marinate for at least 15–30 mins or overnight. 2. Soak wooden skewers in water for 20–30 mins (to stop them burning). Thread the marinated chicken onto the skewers. 3. Fry on a preheated pan with some oil for 3 mins each side. 1. Cut any large potatoes in half, leaving the skin on. Tip into a large saucepan of water. Bring to boil, then simmer for 15-20 mins, or until tender when pierced with a knife. 2. Heat about a quarter of the butter in a saucepan, then fry the bacon and half the cabbage in it for 5 mins. Turn off the heat and set aside. Drain the potatoes in a colander and peel while still hot. 3. Mash the potatoes until smooth. Heat the cream with the remaining butter and, when almost boiling, mix into the potato. Add the bacon and cabbage and mix. Season to taste with black pepper and salt. Potatoes (Maris Piper or King Edwards) 1kg Butter or Flora plant-based 100g Bacon or ‘facon’ 100g Savoy cabbage, small 1 Double cream or Flora Double 100ml Salt and pepper, to taste Chicken breast 400g Paprika 2 tsp Cumin powder 1 tsp Garam masala 1 tsp Turmeric powder 1 tsp Garlic puree 1 tsp Ground ginger 1 tsp Tomato puree 2 tbsp Plain yogurt 1 tbsp Lemon, juiced 1 Coriander, fresh 1 tsp Vegetable oil 1 tbsp Salt and pepper, to taste Country of origin India Country of origin Ireland Servings 2-3 Servings 3 Recipe by Hafiza Rasool Recipe by Chris Mathews Cooking time 30 minutes (30 minutes to marinate) Cooking time 45 minutes Cooking instructions Cooking instructions “Great Irish comfort food for cold winter nights. This can be eaten on its own, or served as a side dish with sausages, gammon or whatever you choose. It can be made veggie or vegan too (plant-based substitutes included).”
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