Cherry & Balsamic-Glazed Chicken
with Mash & Garlicky Veggies
Oh, happy days! With a heavenly combination of aromatic veggies tossed around in the pan, creamy mash and a sticky-sweet cherry glaze enveloping the chicken thigh, this is a modern and delicious union that will be happily devoured by all.
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
Ingredients
2
potato
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
carrot
1 bag
green beans
1 clove
garlic
1 packet
chicken thigh
1 packet
Cherry Sauce
1 bunch
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2.5 tbs
milk
(Contains Milk; )
¼ tsp
salt
1 tbs
balsamic vinegar
1 tbs
brown sugar
1 tbs
water
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt, then mash with a potato masher or fork until smooth. Cover to keep warm.
While the potato is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Thinly slice the carrot into sticks. Trim the green beans. Finely chop the garlic.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the carrot and green beans, tossing, until softened, 4-6 minutes. Add the garlic, then season with salt and pepper and cook until fragrant, 1-2 minutes. Transfer to a bowl and cover to keep warm.
Season both sides of the chicken thigh with salt and pepper. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, combine the cherry sauce, balsamic vinegar, brown sugar and the water in a small bowl. Season with salt and pepper. When the chicken is cooked, remove the pan from the heat, then add the cherry-balsamic glaze. Turn the chicken to coat. TIP: Stand back! The glaze can spit when added to the hot pan.
Roughly chop the parsley leaves. Slice the glazed chicken. Divide the mash, garlicky veggies and chicken between plates. Spoon over any remaining glaze. Sprinkle with the parsley and toasted almonds.
