Creole Chicken & Charred Corn Slaw
with Potato Wedges & Smokey Aioli
The creole spiced chicken doesn’t just look delicious it tastes amazing too! The charred corn tossed into the smokey slaw and potato wedges complement the juicy chicken so well this dish will be a star at the table.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
chicken breast
½ tin
sweetcorn
1
carrot
½
lemon
1 g
Shredded Cabbage Mix
1 packet
Smokey Aioli
(Contains Egg, Soy; )
1 sachet
Creole spice blend
Not included in your delivery
1
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Instructions
Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. Place on a lined oven tray. Sprinkle the salt and drizzle with olive oil, and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Kids can help toss the potato wedges.
While the wedges are baking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine chicken, Creole spice blend, a drizzle of olive oil and season with salt and pepper. Set aside.
Drain sweetcorn (see ingredients). Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
While the chicken is cooking, grate carrot. Slice lemon into wedges. To the bowl with charred corn, add carrot, shredded cabbage mix, a good squeeze of lemon juice, a drizzle of olive oil and 1/2 the smokey aioli. Toss to combine. Season to taste.
TIP: Add as much or as little lemon juice as you like depending on your taste.
Little cooks: Take the lead by tossing the salad!
Divide potato wedges, creamy slaw and Creole chicken between plates. Serve with remaining smokey aioli.
