Buttermilk Chicken & White Bean Mash

Replace your usual mash with something a bit special and try out this creamy and fragrant butter bean style. Top with crispy Rangitikei Buttermilk Tenders and a side of fresh zesty rocket for a delicious meal.

SERVES: 2
TIME: 30 minutes

• 4 Rangitikei Buttermilk Tenders
• 2 cups rocket
• ½ lemon
• Extra virgin olive oil
• Salt & pepper

For the butter bean mash:

• 1 tablespoon butter
• 1 clove garlic, crushed
• 2 tins butter beans, drained & rinsed
• 1 cup vegetable stock
• ½ lemon, juiced
• Salt & pepper

Cook the Rangitikei Buttermilk Tenders in the oven or air fryer as per packet instructions.

While the chicken is cooking, melt the butter in a saucepan over medium-low heat. Add the garlic and cook gently until soft and fragrant. Add the butter beans and stir to combine. Pour over the stock and let simmer for 5 minutes. Stir through the lemon juice and season with salt & pepper. Remove from the heat and set aside to cool slightly.

Add the beans mixture to a food processor and blitz until smooth and creamy, or mash manually for a chunkier consistency.

Dress the rocket with a drizzle of extra virgin olive oil, a squeeze of lemon and a sprinkle of flaky sea salt.

Serve the buttermilk tenders on top of the butter bean mash with a side of rocket, freshly cracked black pepper and a wedge of lemon.