Paprika Fried Chicken with Roasted Garlic Mash & Spanish Pepper Sauce

Tyson chicken karaage paired with Japanese slaw and togarashi mayo, the perfect combination for everyone to enjoy.

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1000 grams Large Potatoes (Peeled and Large Dice)

1 cup Whole Milk

4 tablespoons Butter

1 whole bulb piece Roasted Garlic

3 teaspoons Salt

White Pepper To Taste

0.5 cup Olive Oil

1 cup Roasted Red Peppers (Chopped) (Jarred or homemade)

1 cup Ripe Tomato (Chopped)

0.25 cup Roasted Almonds (Chopped)

1 piece Lemon (Zested & Juiced)

1 tablespoon Red Wine Vinegar

1 tablespoon Garlic (Chopped)

1 tablespoon Parsley (Chopped)

Cut the top cm off of a large bulb of garlic, brush with 1tsp olive oil and wrap in foil. Bake in a preheated 200’c oven for 45min. When cool enough to handle squeeze out the garlic into a small container. Can be done up to 2 day before.
Fill a large pot with 3 liters of cold water add potatoes and tsp of salt, bring to a boil over high heat.
Reduce heat to medium and cook for 6-8 minutes or until potatoes are fork tender.
Combine garlic, remaining salt, pepper, milk and butter in a microwave safe bowl and heat for 1 minutes or until butter has melted. Whisk to dissolve salt and combine.
Drain potatoes thoroughly and return to the pot.
Mix thoroughly with the butter mix and set aside.
Combine olive oil, peppers, tomato, almonds, lemon, red wine vinegar, garlic and parsley in a blender or food processor and mix until just slightly chunky.
Cook Tyson Paprika Fried Chicken as per instructions.
Plate 1/4 cup of pepper sauce on your serving plate and spread out with a spoon.
Plate desired portion of mashed potato on top of the pepper sauce.
Place Tyson Paprika Fried Chicken on top of mashed potato.
Serve and enjoy!