American-Spiced Chicken & Mustard Mash
with Gravy & 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 kūmara mash, it’s not only soft but has a sharp and delicious mustard stirred through. Finally a smokey 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
Gravy Granules
(Contains: Wheat, Gluten; )
1 sachet
All-American Spice Blend
1 packet
Baby Leaves
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Shredded Cabbage Mix
1 packet
Dijon Mustard
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
1 drizzle
white wine vinegar
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
½ cup
Boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a
generous pinch of salt. Peel orange kūmara and cut into large chunks.
• Cook kūmara 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, milk and half the Dijon mustard, then season with salt.
Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the kūmara unpeeled.
• Meanwhile, roughly chop baby leaves.
• In a large bowl, combine shredded cabbage mix, baby leaves, garlic aioli,
remaining Dijon mustard and a drizzle of white wine vinegar and olive oil.
Season to taste with salt and pepper and set aside.
• Cut chicken thigh into 2cm strips.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! 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.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook chicken, tossing occasionally, until browned and cooked through,
5-6 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• 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. • Divide American-spiced chicken, creamy slaw and mustard kūmara mash between plates. • Serve with gravy. Enjoy!
