American Chicken & Kūmara Mash

Name: American Chicken & Kūmara Mash with BBQ Gravy & Creamy Slaw
Total time: 25 min
Yield: 2
Ingredients: 1 olive oil; butter; milk; white wine vinegar; plain flour; boiling water; 2 Kumara; 1 baby leaves; 1 Shredded Cabbage Mix; 1 Garlic Aioli; 1 Chicken Thigh; 1 All-American Spice Blend; 1 Gravy Granules

with BBQ Gravy & Creamy Slaw

Get up to $175 off

We have a stellar lineup of flavours tonight. Take a bite of seared chicken seasoned in our All-American spice, it’s warming aromas will make your mouth water. Next try out the kūmara mash, it’s soft and pillowy. Finally a smokey BBQ gravy to pour over, it's the perfect finishing touch.

Tags:

Climate Superstar

Allergens:

Milk

•Gluten

•Egg

•Soja

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Kumara

baby leaves

Shredded Cabbage Mix

Garlic Aioli

Chicken Thigh

All-American Spice Blend

Gravy Granules

Not included in your delivery

olive oil

butter

milk

white wine vinegar

plain flour

boiling water

Nutrition Values

Energy (kJ)3258 kJ

Calories779 kcal

Fat55.6 g

of which saturates19.4 g

Carbohydrate59.9 g

of which sugars26.8 g

Dietary Fibre9.4 g

Protein37.5 g

Sodium1631 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Peel orange kumara and cut into large chunks. • Cook kumara in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the butter, milk and salt, then mash with a potato masher or fork until smooth. Cover to keep warm.

• Meanwhile, roughly chop baby spinach leaves. In a large bowl, combine shredded cabbage mix, baby spinach, garlic aioli, and a drizzle of white wine vinegar and olive oil. Season to taste and set aside. • Cut chicken thigh into 2cm strips. In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken strips and toss to coat. • Re-boil the kettle.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes each side.

• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Add BBQ sauce and stir to combine. • Divide American-spice chicken, creamy slaw and kumara mash between plates. • Serve with BBQ gravy. Enjoy!