American-Spiced Chicken & Bacon Mash
with BBQ Gravy & Creamy Slaw
- Wheat
- Gluten
- Eggs
- Soy
- Milk
- Wheat
- May contain traces of allergens
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, plus crispy bacon bits. Finally a smokey BBQ gravy to pour over, it's the perfect finishing touch.
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
100 g
Diced Bacon
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
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a
generous pinch of salt. Peel 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 half the Dijon mustard, the butter and milk to the kūmara and 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 and set aside.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! 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.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes.
Transfer to a paper towel-lined plate.
• Return frying pan to medium-high heat with a drizle of olive oil.
Cook chicken, tossing occasionally, until browned and cooked through,
3-4 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 kūmara mash
between plates.
• Sprinkle bacon over mash. Serve with gravy. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The All-American spice blend for the chicken is delicious, and the bacon adds a tasty touch to the kumara mash.
- Ease of prep: Customers found this recipe easy to prepare and satisfying overall.
- Suggestions: Consider skipping the gravy if preferred; some found it unnecessary or an odd combination with the other elements.
- Portions: Some reviewers mentioned there wasn't enough chicken to serve the intended number of people.
