Double Cherry-Glazed Smokey Chicken
with Cheesy Potato Mash & Supergreen Slaw
BBQ chicken with a cheesy potato side and a fresh, crunchy slaw? We say yes please! This chicken is extra special, coated in a sweet cherry glaze that caramelises in the pan. You’ll be asking for seconds before you even finish your plate!
This recipe is under 650kcal per serving.
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
Shredded Cheddar Cheese
(Contains Milk; )
1
white turnip
2 packet
Chicken Breast
1 sachet
All-American Spice Blend
1 packet
Cherry Sauce
1 packet
Shredded Cabbage Mix
1 packet
baby leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
2 tbs
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Bring a large saucepan of water to the boil. • Peel potato, then cut into large chunks. Cook potato in boiling water over medium-high heat until easily pierced with a fork, 12-15 minutes. • Drain, then return to the saucepan. Add the butter, milk, shredded Cheddar cheese and a pinch of salt, then mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the potatoes!
• While the potato is cooking, thinly slice turnip. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine All-American spice blend, a splash of water and a pinch of salt and pepper. Add chicken and turn to coat. Set aside. • In a small bowl, combine cherry sauce, the water and a pinch of salt and pepper. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Add cherry sauce mixture to the chicken and cook, turning occasionally, until well coated, 1 minute. Remove from heat.
TIP: Chicken is cooked through when it is no longer pink inside. TIP: Don't worry if your chicken gets a little charred during cooking – it adds to the flavour!
• In a medium bowl, combine a small drizzle of white wine vinegar and olive oil with a pinch of salt and pepper. Add turnip, shredded cabbage mix and baby leaves. Toss to coat. • Divide cherry BBQ-style chicken, Cheddar mash and baby leaf slaw between plates. Spoon over any remaining cherry BBQ-style glaze from the pan to serve. Enjoy!