Long after you’ve finished this meal, you’re going to remember the way it was beautifully tied together with the creamiest black garlic sauce. Its unique sweet, savoury and umami-packed flavour works wonderfully with succulent chicken and a side of bacon and macadamia-adorned baby broccoli and greens.
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
2
potato
1 bag
baby broccoli
1
leek
1 packet
black garlic
1 packet
chicken breast
1 packet
diced bacon
1 bag
green beans
½ bottle
cream
½ sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
1 packet
Crushed Macadamias
1 sachet
Aussie Spice Blend
olive oil
40 g
butter
2 tbs
milk
• Preheat oven to 200°C/180°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into large chunks. • Add potato to the saucepan of boiling water and cook until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. • Add the butter, milk and a generous pinch of salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Stir through grated Parmesan cheese. Cover with a lid to keep warm.
• While the potato is cooking, trim and halve green beans. Trim baby broccoli (halve any thick stalks lengthways). Thickly slice leek into rounds. Peel black garlic. • In a small bowl, mash black garlic with a fork until smooth.
• In a medium bowl, combine chicken breast, Aussie spice blend and a drizzle of olive oil. Toss to coat. • In a large frying pan heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 1-2 minutes each side. • Transfer chicken to a lined oven tray and sprinkle over crushed macadamias. Bake until cooked through, 8-12 minutes (depending on size).
• While the chicken is baking, return the pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 2-3 minutes. • Cook baby broccoli, leek and green beans for 5-6 minutes. • Season with a pinch of pepper. Transfer to a plate and cover to keep warm.
• Return the frying pan to low heat with a drizzle of olive oil. Cook black garlic, cream (see ingredients), chicken-style stock powder (see ingredients) and a splash of water. • Simmer until thickened, 1-2 minutes.
• Divide Parmesan mash between plates and top with macadamia crumbed chicken. • Pour black garlic sauce over chicken and mash. Serve with bacon greens. Enjoy!