Onion Chutney-Glazed Double 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 roast veggie toss. It’s another win for onion chutney!
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
Ingredients
2
potato
1
carrot
1
tomato
1 clove
garlic
1 bag
parsley
1 sachet
Aussie Spice Blend
2 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
Nutrition Values
Utensils
Cooking Steps
• 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.
• While the veggies are roasting, roughly chop tomato. Finely chop garlic and parsley leaves. • In a large 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.
• 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.
• In a large frying pan, heat a drizzle of olive oil and the butter over medium-high heat. Cook chicken in batches, turning occasionally, until browned and cooked through, 14-16 minutes. Return all chicken to the pan. • Add the onion chutney mixture and cook until thickened, 1 minute. Turn chicken to coat. Remove from the heat.
TIP: The chicken is cooked through when it's no longer pink inside.
• 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.
• Slice onion chutney-glazed chicken. • Divide chicken and roasted veggies between plates. • Serve with garden salad and dill & parsley mayonnaise. Enjoy!