Double American-Spiced Chicken & Mustard Mash

Name: Double American-Spiced Chicken & Mustard Mash with BBQ Gravy & Creamy Slaw
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 potato; 1 packet Dijon mustard; 40 g butter; 2 tbs milk; 1 bag baby spinach leaves; 1 bag Shredded Cabbage Mix; 1 packet garlic aioli; drizzle white wine vinegar; 2 packet chicken breast; 1 sachet Louisiana spice blend; 1 sachet Gravy Granules; ½ cup boiling water; 1 packet BBQ sauce

with BBQ Gravy & Creamy Slaw

Get up to $175 off

We have a stellar lineup of flavours tonight. Take a bite of seared chicken seasoned in our All-American spice, it’s warming aromas will make your mouth water. Next try out the potato mash, it’s not only soft but has a sharp and delicious mustard stirred through. Finally a smokey BBQ gravy to pour over, it's the perfect finishing touch.

Tags:

Climate Superstar

Allergens:

Milk

•Eggs

•Soy

•Gluten(Wheat)

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

Dijon mustard

1 bag

baby spinach leaves

1 bag

Shredded Cabbage Mix

1 packet

garlic aioli

2 packet

chicken breast

1 sachet

Louisiana spice blend

1 sachet

Gravy Granules

1 packet

BBQ sauce

Not included in your delivery

olive oil

40 g

butter

2 tbs

milk

drizzle

white wine vinegar

½ cup

boiling water

Nutrition Values

Energy (kJ)3902 kJ

Fat39.6 g

of which saturates14.7 g

Carbohydrate66.8 g

of which sugars32.5 g

Protein79.7 g

Sodium2091 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Large Frying Pan

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add half the dijon mustard, the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, roughly chop baby spinach leaves. In a large bowl, combine shredded cabbage mix, baby spinach, garlic aioli, remaining dijon mustard and a drizzle of olive oil. Season to taste and set aside. • Cut chicken breast into 2cm strips. In a large bowl, combine Louisiana spice blend and a drizzle of olive oil. Add chicken strips and toss to coat. • To the bowl with chicken, add cornflour and the plain flour, tossing to coat. • Re-boil the kettle.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour from chicken, then cook in batches, tossing occasionally, until browned and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate.

• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Add BBQ sauce and stir to combine. • Divide American-spice chicken, creamy slaw and mustard potato mash between plates. • Serve with BBQ gravy. Enjoy!