Ingredients
Method:
-
Chicken thigh, skinless & boneless 500 g
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Water 1 l
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Olive oil 50 ml
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Cumin seeds 3 g
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Celery 120 g
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Onions 200 g
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Leeks 100 g
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Bay leaf 1 x
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Sweet corn, canned in water 200 g
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Whole milk 500 ml
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KNORR Professional Mixed Herbs Puree 750g 10 g
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Salt 1 g
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Ground black pepper 1 g
Preparation
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Method:
- Preheat an oven to 200c.
- Line a baking tray with greaseproof paper then place on the chicken thighs, 10g olive oil, seasoning and rub together.
- Add 50mls of water then roast for 25 minutes or until cooked throughout.
- Remove the meat from the bone. Then finely slice reserving 160g for garnishing.
- In a pan add the olive oiland butter then add in the cumin and bay leaf along with the onion, celery and leeks then sweat for 5-6 minutes until the vegetables have softened.
- Then add the sweetcorn, chicken, milk and water.
- Then stir in the KNORR Professional Chicken Jelly Bouillon.
- Bring to the boil then simmer for 20 minutes.
- Remove from the heat and blend until smooth then season and stir through the KNORR Professional Garlic & Mixed Herb puree.
- Serve with the diced chicken meat and sweetcorn.
