ROAST CHICKEN ARANCINI Recipe | Kerrygold Ireland

Ingredients

• 80g KERRYGOLD® IRISH CREAMERY BUTTER 227g
• 1 onion, peeled and finely diced
• A sprig of thyme
• 200g Arborio rice
• 1 ltr Chicken stock
• Some leftover roast chicken, approx 150g finely chopped
• 6 ready to eat prunes chopped
• 100g Parmesan, grated
• Salt and pepper
• 3 tbs flour
• 2 eggs beaten with a little milk
• 150g Panko breadcrumbs
• Sunflower oil for frying
• For the lemon Aioli:
• 200mls Mayonnaise
• 2 tbs olive oil
• 1 clove of garlic, finely grated
• Zest of half a lemon