Onion Chutney-Glazed Chicken
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Onion Chutney-Glazed Chicken

Onion Chutney-Glazed Chicken

with Roasted Veggies & Dill-Parsley Mayo

An onion chutney is truly an all-rounder. It can go with anything, so why not try it with golden seared chicken? It’s going to blow your mind with the sweet and sticky tastes on top of a roast veggie toss. It’s another win for onion chutney!

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Climate Superstar
Allergens:
Sulphites
Milk
Egg
Soy

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 Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1

tomato

1 clove

garlic

1 bag

parsley

1 sachet

Aussie Spice Blend

1 packet

chicken thigh

1 packet

Onion Chutney

(Contains Sulphites; )

1 bag

Mixed Salad Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

2 tbs

water

15 g

butter

(Contains Milk; )

1 tsp

balsamic vinegar

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Nutrition Values

Energy (kJ)2489 kJ
Fat32.6 g
of which saturates9.2 g
Carbohydrate48.7 g
of which sugars21.1 g
Protein35.5 g
Sodium897 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

2
2

• While the veggies are roasting, roughly chop tomato. Finely chop garlic and parsley leaves. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken thigh and turn to coat.

Little cooks: Kids can help pick the herbs from the stems.

3
3

• In a small bowl, combine garlic, parsley, the water and onion chutney. Season and set aside.

Little cooks: Kids can help combine the ingredients for the glaze.

4
4

• In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. • Add the onion chutney mixture and cook until thickened, 1 minute. Turn chicken to coat. Remove pan from the heat.

TIP: The chicken is cooked through when it's no longer pink inside.

5
5

• Meanwhile, combine the balsamic vinegar and a drizzle of olive oil in a large bowl. Season, then add mixed salad leaves and tomato. Toss to coat.

6
6

• Slice onion chutney-glazed chicken. • Divide chicken and roasted veggies between plates. • Serve with garden salad and dill & parsley mayonnaise. Enjoy!