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Cherry & Balsamic-Glazed Chicken

Cherry & Balsamic-Glazed Chicken

with Mash & Garlic Veggies

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Oh, happy days! With a heavenly combination of aromatic veggies tossed around in the pan, creamy mash and a sticky-sweet cherry glaze spooned over the chicken thigh, this is a modern and delicious union that will be happily devoured by all.

This recipe is under 650kcal per serving.

Tags:Under 650kcalKid Friendly
Allergens:MilkTree Nuts

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

Total Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1

carrot

1 bag

green beans

1 clove

garlic

1 packet

chicken thigh

½ head

broccoli

1 packet

cherry sauce

Not included in your delivery

1

olive oil

20 g

butter

(ContainsMilk)

2.5 tbs

milk

(ContainsMilk)

¼ tsp

salt

1 tbs

balsamic vinegar

1 tbs

brown sugar

1 tbs

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2605 kJ
Fat21.9 g
of which saturates8.1 g
Carbohydrate58.4 g
of which sugars32.5 g
Protein45.2 g
Sodium495 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the butter, milk and the salt, then mash until smooth. Cover to keep warm.

2

While the potato is cooking, heat a large frying pan over a medium-high heat. Toast the flaked almonds, 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. Cut the broccoli (see ingredients) into small florets and roughly chop the stalk.

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot, green beans and broccoli with a dash of water, tossing, until softened, 4-6 minutes. Add the garlic, then season with salt and pepper and cook until fragrant, 1-2 minutes. Transfer the veggies to a bowl and cover to keep warm.

4

Season both sides of the chicken thigh. 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.

5

While the chicken is cooking, combine the cherry sauce, balsamic vinegar, brown sugar and the water in a small bowl, then season. 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.

6

Slice the glazed chicken. Divide the mash, garlicky veggies and chicken between plates. Spoon over any remaining glaze. Sprinkle with the toasted almonds to serve.