Sticky Apricot Chicken & Roast Veggie Salad
with Yoghurt & Flaked Almonds
For tonight’s dinner, we’ve enlisted the help of a lively glaze made with apricot sauce, soy sauce and brown sugar: it coats each bite of tender chicken breast in sticky stone-fruit sweetness and even tastes great drizzled over the robust roast veggie salad. Go for your life!
Always refer to the product label for the most accurate ingredient and allergen information.
1
parsnip
1
potato
1
carrot
1
red onion
1 packet
peeled & chopped pumpkin
½ sachet
ras el hanout
1 packet
chicken thighs
1 packet
flaked almonds
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)1 sachet
apricot sauce
½ packet
Greek-style yoghurt
(ContainsMilk)1 bag
baby spinach leaves
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
soy sauce
(ContainsGluten, Soy)2 tsp
brown sugar
1 tbs
water (for the sauce)
1 tbs
white wine vinegar
1 tsp
water (for the dressing)
Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip and potato (both unpeeled) into 2cm chunks. Cut the carrot (unpeeled) into 1cm half-moons. Slice the red onion into 2cm wedges. Place the veggies and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes, then set aside to cool slightly. TIP: Cut the veggies to size so they cook in time. TIP: If your oven tray is crowded, separate across two trays.
While the veggies are roasting, combine the ras el hanout (see ingredients) and the salt in a large bowl. Add the chicken thigh and toss to coat.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, combine the apricot sauce, soy sauce, brown sugar, water (for the sauce) and white wine vinegar in a small bowl. In a second small bowl, combine the yoghurt (see ingredients) and a splash of water, then season with salt and pepper. Set aside.
When the chicken is cooked, add the apricot glaze to the pan, then remove from the heat. Turn the chicken to coat. When the veggies are done, add the baby spinach leaves to the oven tray and gently toss to combine. Season to taste.
Slice the chicken. Divide the roast veggie salad between plates. Top with the sticky apricot chicken and any remaining glaze in the pan. Drizzle over the yoghurt. Sprinkle with the toasted almonds.