Foolproof Apricot Chicken
with Roasted Cauliflower & Celery Slaw
Mumbai-spiced chicken breast pair perfectly with the sweet and fruity flavour of apricots for a match made in food heaven. Add a crunchy celery slaw for freshness and lots of texture, and you’re on to a winner!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
1
Chicken Breast
1
Mumbai Spice Blend
1
Apricot Sauce
2
Cauliflower
1
Celery
1
Shredded Cabbage Mix
1
Mayonnaise
(Contains Egg; )
Not included in your delivery
1
olive oil
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. In a baking dish, combine chicken drumsticks, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. Bake for 20 minutes. • Remove from oven, then add apricot sauce. Toss to combine and spoon over any juices. • Bake until chicken is golden brown and cooked through, 15-20 minutes.
TIP: The spice blend will char slightly, this adds flavour to the dish! TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 220°C/200°C fan-forced. Chop cauliflower (including stalk!) into small florets. • Place cauliflower 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.
• Meanwhile, chop cauliflower (including stalk!) into small florets. • Place cauliflower 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. • 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 from heat, then add apricot sauce, turning to coat.
TIP: The spice blend will char slightly, this adds flavour to the dish! TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix and a drizzle of vinegar and olive oil. Season to taste.
• Divide apricot-glazed Indian chicken drumsticks, roasted cauliflower and celery slaw between plates. • Spoon over any remaining sauce from baking dish. Serve with mayonnaise. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide apricot-glazed Indian chicken, roasted cauliflower and celery slaw between plates. • Spoon over any remaining sauce. Serve with mayonnaise. Enjoy!