American Chicken & Kūmara Mash

Name: American Chicken & Kūmara Mash with BBQ Gravy & Creamy Slaw
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 Kumara; 320 g Chicken Thigh; 1 sachet Gravy Granules; 1 sachet All-American Spice Blend; 1 packet baby leaves; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 1 packet Dijon Mustard; 1 drizzle olive oil; 40 g butter; 2 tbs milk; 1 drizzle white wine vinegar; 1 tbs plain flour; ½ cup boiling water

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.

Allergens:

Wheat

•Gluten

•Eggs

•Soy

•Milk

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

320 g

Chicken Thigh

1 sachet

Gravy Granules

1 sachet

All-American Spice Blend

1 packet

baby leaves

1 packet

Garlic Aioli

1 packet

Shredded Cabbage Mix

1 packet

Dijon Mustard

Not included in your delivery

1 drizzle

olive oil

40 g

butter

2 tbs

milk

1 drizzle

white wine vinegar

1 tbs

plain flour

½ cup

boiling water

Nutrition Values

Calories658 kcal

Energy (kJ)2750 kJ

Fat44.8 g

of which saturates16.8 g

Carbohydrate36.7 g

of which sugars13.1 g

Dietary Fibre2.8 g

Protein34.3 g

Sodium1270 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.

Utensils

•Large Pan

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 half the dijon mustard, 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. In a large bowl, combine shredded cabbage mix, baby spinach, garlic aioli, remaining 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 Louisiana 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-spiced chicken, creamy slaw and mustard potato mash between plates. • Serve with BBQ gravy. Enjoy!