Double Smokey Chicken & Garlic Kumara Mash
with Dill & Parsley Mayo
This chicken is glowing with the smokey flavours of our Kiwi spice blend. The sweet and savour kumara mash is a perfect accompaniment, with a tangy herbed mayo to finish things off.
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
Orange Kumara
3 clove
garlic
1
carrot
1 sachet
Kiwi Spice Blend
2 packet
chicken breast
1 packet
baby leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
¼ cup
milk (for the mash)
(Contains Milk; )
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Bring a medium saucepan of lightly salted water to the boil. • Peel kumara, then cut into large chunks. Finely chop garlic. Cut carrot into thin sticks. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
Little cooks: Under adult supervision, older kids can help peel the kumara!
• Cook kumara in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Return kumara to the saucepan, then add the butter, milk and a good pinch of salt. Mash until smooth. Cover to keep warm.
Little cooks: Get those muscles working and help mash the kumara!
• In a medium bowl, combine Kiwi spice blend and a drizzle of olive oil. • Add chicken steaks, season with pepper and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove the pan from heat, then add honey and a splash of water and turn to coat. Transfer chicken to a plate to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out the frying pan then return to medium-high heat with a drizzle of olive oil. Cook carrot until softened, 3-4 minutes. • Add remaining garlic, baby leaves and cook until fragrant, 1 minute. Season to taste.
• Divide garlic kumara mash, veggies and smokey chicken between plates. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!
Little cooks: Kids can add the finishing touch by drizzling over the dill-parsley dressing! Enjoy!