Louisiana Chicken & Lemon Crushed Potatoes
with Cherry Tomato Salad & Dill-Parsley Mayo- Eggs
- Soy
- Milk
A mashed potato is a classic but wouldn’t it be fun if we tried something a little different tonight? Why not crush the potatoes instead with a squeeze of lemon for an extra zap, they’ll go nicely with the seasoned chicken and a sweet cherry tomato salad. This will become the only way you’ll want your potatoes and chicken.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
320 g
Chicken Thigh
1
Cucumber
1 packet
Mixed Salad Leaves
1 sachet
Louisiana Spice Blend
2 packet
Potato
1
Carrot
1
Lemon
packet
Snacking Tomatoes
Cherry Tomatoes
Not included in your delivery
25 g
butter
(Contains: Milk; )
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into large chunks. Finely chop garlic. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside.
• Meanwhile, thinly slice cucumber into half-moons. Grate the carrot. Halve cherry tomatoes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add chicken thigh and turn to coat. Season with salt and pepper. Set aside.
Little cooks: Older kids can help grate the carrot under adult supervision.
• Return the saucepan to medium-high heat. Cook the butter and garlic, stirring, until fragrant, 1 minute. • Add a squeeze of lemon juice and a splash of water, then bring to the boil. • Remove from heat, then add potato, season with salt and toss to coat. Lightly crush potato with a fork. Cover to keep warm.
Little cooks: Kids can help crush the potatoes, be careful they may be hot!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until cooked through, 14-16 minutes (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in pan, this adds to the flavour! TIP: Chicken is cooked through when It's no longer pink inside.
• Meanwhile, combine cucumber, carrot, cherry tomatoes, mixed salad leaves, the honey and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
• Divide chicken, lemon crushed potatoes and cherry tomato salad between plates. • Dollop with dill & parsley mayonnaise. Serve with any remaining lemon wedges. Enjoy!
