Double Garlic Chicken & Creamy Potato Mash
with Steamed Veggies
Every now and then it’s nice to go back to basics. They always carry a sense of nostalgia with them. Allow all the memories of cosy family dinners to flow in when you bite into this tender chicken, seasoned with fresh herbs, a potato mash and veggies.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
640 g
Chicken Thigh
2 packet
Potato
1
Carrot
1 packet
Baby Spinach Leaves
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water and
add a generous pinch of salt.
• Peel potato, then cut into large chunks.
• Slice carrot into rounds.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes.
• In last 8 minutes of cook time, place a colander or steamer basket on top, then add carrots and baby spinach leaves. Cover with a lid and steam until carrots are tender.
• Transfer veggies to a bowl. Drain potatoes, then return them to saucepan. Add the milk and butter and mash until smooth. Cover to keep warm.
• While the veggies are steaming, combine garlic & herb seasoning and a drizzle of olive oil in a large bowl. Season with salt and pepper, then add chicken thigh, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes (Cook in batches if your pan is getting crowded).
• Remove pan from heat, then add the honey, turning chicken to coat.
• Slice chicken.
• Divide creamy potato mash and steamed veggies between plates.
• Top with garlic chicken.
• Serve with the mayonnaise. Enjoy!
Little cooks: Add the finishing touch by dolloping over the mayo!
