Rotisserie chicken with cabbage and leek boullion recipe

  • Serves 4
  • 2 mins to prepare and 8 mins to cook
  • 565 calories / serving
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HE ROTISSCHICKPEABOULL

Gently sauté the onion, leeks and bay leaves in a large heavy bottomed frying pan with the oil and butter for 3 minutes. Then add the cabbage and peas, cook for a further 3 minutes, stirring all the time.

Add the bouillon stock to the pan and bring to the boil, once boiling turn down and cook for a further 2 minutes, season to taste. Carve your chicken and serve with the bouillon vegetables, pouring any excess stock left in the pan over your food.

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  • Ingredients

  • 1 large rotisserie chicken
  • 400g frozen peas
  • 2 leeks, finely cut into rounds
  • 1 sweetheart cabbage, finely chopped
  • 1½tsp Marigold swiss vegetable bouillon powder mixed with 250ml boiling water
  • 2tbsp olive oil
  • 1 white onion, finely chopped
  • 3 bay leaves
  • 25g butter
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  • Energy 2345kj 565kcal 28%
  • Fat 33g 47%
  • Saturates 10g 50%
  • Sugars 9g 10%
  • Salt 1.9g <1%

of the reference intake
Carbohydrate 17.4g Protein 50.7g Fibre 12.4g

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