Pair juicy chicken thighs with our homely Aussie spice blend and you’ve got a match made in heaven. With a topping of gooey Cheddar cheese and oven-baked fries wanting to join in on the fun, we just couldn’t say no. More is more in our books, and you’ll love us for it!
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
Aussie spice blend
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.
While the fries are baking, roughly chop the cucumber. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Season with salt, then add the chicken thigh and turn to coat. Set aside.
When the fries have 10 minutes cook time remaining, heat a large frying pan drizzle over a medium-high heat with olive oil. Cook the bacon, breaking up with a spoon, until golden, 4-5 minutes. Transfer to a bowl. Return the pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes.
TIP: The spice blend will char in the pan – this adds to the flavour!
In the last 3 minutes of cook time, top the chicken with the bacon and shredded Cheddar cheese. Cover with a lid or foil until the cheese has melted, 2-3 minutes.
While the chicken is cooking, combine the slaw mix, cucumber, 1/2 the mayonnaise and a drizzle of olive oil in a large bowl. Toss to coat and season to taste.
Divide the cheesy-topped chicken between plates. Serve with the fries and creamy slaw. Serve with the remaining mayo.