Cherry & Balsamic-Glazed Chicken
with Mash & Garlicky Veggies
320 g
Chicken Thigh
1 packet
Green beans
1 packet
Flaked Almonds
()
1
Broccoli
2 packet
Potato
1
Carrot
1 packet
Cherry Sauce
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.
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.
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.
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, 14-16 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, 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.
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. Enjoy!
