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Louisiana Chicken & Lemon Crushed Potatoes

Louisiana Chicken & Lemon Crushed Potatoes

with Cucumber Salad & Dill-Parsley Mayo

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We've put all the much-loved family flavours into this delectable dinner - from the Louisiana spiced chicken to the lemony crushed potatoes, it's got everything we're all addicted to!

Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:MilkEggs

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 clove

garlic

½

lemon

1

tomato

1

cucumber

1 packet

chicken thigh

1 bag

salad leaves

50 g

dill & parsley mayonnaise

(ContainsEggs)

1 sachet

Louisiana spice blend

Not included in your delivery

olive oil

25 g

butter

(ContainsMilk)

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2777 kJ
Fat38 g
of which saturates10.8 g
Carbohydrate40.4 g
of which sugars17.9 g
Protein39.2 g
Sodium1140 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of lightly salted water to boil. Cut the potato into large chunks. Finely chop the garlic. Slice the lemon into wedges. Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside.

2

While the potato is cooking, roughly chop the tomato and cucumber. In a medium bowl, combine the Louisiana spice blend and a drizzle of olive oil. Add the chicken thigh and turn to coat. Season with salt and pepper. Set aside.

3

Return the saucepan to a medium-high heat. Cook the butter and garlic, stirring, until fragrant, 1 minute. Add a squeeze of lemon juice and a splash of water and bring to the boil. Remove from the heat, then add the potato, season with salt and toss to coat. Lightly crush the potato with a fork. Cover to keep warm.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 10-14 minutes each side (cook in batches if your pan is getting crowded).

TIP: The spice blend will char slightly in pan, this adds to the flavour!

5

In a large bowl, combine the tomato, cucumber, salad leaves, the honey and a drizzle of white wine vinegar and olive oil. Season to taste.

6

Divide the Louisiana chicken, lemon crushed potatoes and cucumber salad between plates. Top with the dill & parsley mayonnaise. Serve with any remaining lemon wedges.