BBQ-Spiced Chicken
with Roast Potatoes, Pear Slaw & Salsa Verde
These spiced chicken thigh bring a smokey flavour punch you didn’t see coming! Paired with crispy roast potatoes, a refreshing pear slaw and a zesty salsa verde, this dish is a perfect balance of juicy, crunchy and herby goodness. Get ready for a seriously tasty twist on your classic chicken dinner!
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
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
320 g
Chicken Thigh
1 packet
Baby Leaves
1 sachet
BBQ Seasoning
1 packet
Slaw Mix
1 packet
Chopped Potato
(Contains: Sulphites; )
1 packet
salsa verde
(May be present: Soy, Eggs, Fish, Milk, Sesame)
1
Pear
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• In a medium bowl, combine chicken thigh, barbeque spice blend, a pinch of salt and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, cut potato into bite-sized chunks.
• Place potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice pear.
• In a medium bowl, combine slaw mix, baby leaves, pear, dill & parsley mayonnaise and a drizzle of vinegar. Season to taste.
• Divide spiced chicken drumsticks, roasted potatoes and pear slaw between plates.
• Dollop salsa verde over chicken drumsticks to serve. Enjoy!
~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Divide spiced chicken thighs, roasted potatoes and pear slaw between plates.
• Dollop salsa verde over chicken drumsticks to serve. Enjoy!
