NZ Onion Chutney Glazed Chicken

While the fries are baking, in a small bowl, combine the caramelised onion chutney, the water and a pinch of salt and pepper. Thinly slice the cucumber into half moons.

When the fries have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken thigh and a pinch of salt and pepper, and cook, turning occasionally, until browned and cooked through, 14-16 minutes. Remove pan from heat. TIP: Chicken is cooked through when it is no longer pink inside!

To the pan with the chicken, add the onion chutney glaze and the butter and cook, tossing occasionally until well coated in the sauce, 1 minute.

In a large bowl, combine a small drizzle of red wine vinegar and olive oil with a pinch of salt and pepper. Just before serving, add the cucumber and mixed salad leaves and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!