Hugh Maguire's Chicken Kiev with Spring Onion & Asparagus
The Chicken Kiev is a wholesome stable on many Irish dinner tables. It pairs well with most meals. This Chicken Kiev recipe is one of our favourites. Have it with fresh spring onion and Asparagus.
- 2 Gluten-Free Rosie & Jim Garlic Chicken Kiev
- Potatoes, peeled and chopped in half
- 1 or 2 sprigs of Spring Onion chopped – the white side only
- Splash of Milk
- Tablespoon of Butter
- 10-12 Medium-sized Asparagus, chop the ends off
- Lemon juice, freshly squeezed
- Olive Oil
- Salt / Pepper
Heat the oven to 190 degrees C or 170 degrees C 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 chunks so that they will cook in 30 minutes.
Boil or steam the potatoes – whichever you prefer, until cooked.
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 is cooked, 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 potatoes 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