Herby American-Style Chicken
with Kūmara Wedges & Smokey Slaw- Eggs
- Soy
This juicy chicken thigh is packed with herby goodness. Serve it up with crispy kūmara wedges and a smokey, crunchy slaw. There you have it—comfort food with a flavorful twist!
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
2
Kumara
1 packet
Slaw Mix
1 packet
Parsley
320 g
Herby Marinated Chicken Thigh
1
Lemon
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Peel kūmara and cut into wedges.
• Place kūmara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat.
• Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Help toss the kūmara on the tray.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add herby marinated chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Meanwhile, add slaw mix and half the smokey aioli to a large bowl. Tear over parsley.
• Toss to coat and season to taste.
Little cooks: Take the lead by combining the ingredients for the slaw!
• Slice chicken.
• Slice lemon into wedges.
• Divide herby American-style chicken, kūmara wedges and smokey slaw between plates.
• Serve with lemon wedges and remaining smokey aioli. Enjoy!
