American-Spiced Chicken & Mash
Creamy Slaw
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 potato mash, it’s not only soft but has a sharp and delicious mustard stirred through. Finally a smokey BBQ gravy to pour over, it's the perfect finishing touch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Kumara
320 g
Chicken Thigh
1 sachet
All-American Spice Blend
1 packet
Baby Spinach Leaves
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
1 packet
Dijon Mustard
1 packet
Parsley
1
Celery
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, roughly chop baby spinach leaves and celery. In a large bowl, combine shredded cabbage mix, baby spinach, celery, garlic aioli, dijon mustard and a drizzle of white wine vinegar and olive oil. Season to taste and set aside. • Cut chicken breast 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.
• Divide American-spiced chicken, creamy slaw and potato mash between plates. • Tear over parsley. Enjoy!
