Ranch-Style Spiced Chicken & Kūmara Mash

Name: Ranch-Style Spiced Chicken & Kūmara Mash with Creamy Slaw & BBQ Sauce
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 Kumara; 320 g Chicken Thigh; 1 sachet All-American Spice Blend; 1 packet Baby Spinach Leaves; 1 packet Garlic Aioli; 1 packet Shredded Cabbage Mix; 1 packet Dijon Mustard; 1 Celery; 1 packet BBQ Sauce; 1 drizzle olive oil; 40 g butter; 2 tbs milk; 1 drizzle white wine vinegar; 1 tbs plain flour; ½ cup boiling water

with Creamy Slaw & BBQ Sauce

Recipe Development TeamUpdated on October 21, 2026

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Calories

:

750 kcal

Protein

:

35.6g protein

Total

:

25 minutes

Difficulty

:

Easy

Under 40g carbs

Allergens:

Eggs
Soy
Sulphites
Milk
Gluten
Sesame
Fish
Eggs
Soy
Milk
May contain traces of allergens
Wheat

Hold on to your hats, partner, because this here All-American chicken spread is enough to make even the hungriest cowboy weak at the knees! We’re searing up juicy spiced chicken thighs, rustlin’ together a velvety kūmara mash and wranglin’ a creamy garlic aioli slaw that’ll have the whole family hollerin’ for seconds. Then, we’re drizzlin’ smokey BBQ sauce over the top to seal the deal. Giddy up and dig in!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2

Kumara

320 g

Chicken Thigh

1 sachet

All-American Spice Blend

1 packet

Baby Spinach Leaves

1 packet

Garlic Aioli

(Contains: Eggs, Soy)

1 packet

Shredded Cabbage Mix

1 packet

Dijon Mustard

1

Celery

(Contains: Sulphites)

1 packet

BBQ Sauce

(May be present: Sesame, Fish, Eggs, Soy, Milk)

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk)

2 tbs

milk

(Contains: Milk)

1 drizzle

white wine vinegar

1 tbs

plain flour

(Contains: Gluten May be present: Wheat)

½ cup

boiling water

Nutrition

Energy (kJ)3140 kJ

Calories750 kcal

Fat44.9 g

of which saturates16.8 g

Carbohydrate57.2 g

of which sugars20.1 g

Dietary Fibre6.4 g

Protein35.6 g

Sodium1180 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

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Peel kūmara, then cut into large chunks.
• Cook kūmara in the boiling water, over high heat, until easily pierced with a
fork, 10-15 minutes.
• Drain and return to saucepan.
• Add the butter and milk to the pan, then season generously with salt. Mash
until smooth. Cover to keep warm.

2

• Meanwhile, roughly chop baby spinach leaves and celery.
• In a large bowl, combine shredded cabbage mix, baby spinach, celery,
garlic aioli, Dijon mustard and a drizzle of white wine vinegar and olive
oil. Season to taste with salt and pepper and set aside.
• Cut chicken thigh into 2cm strips.
• In a medium bowl, combine All-American spice blend and a drizzle of olive
oil. Add chicken strips and toss to coat.

3

• Heat a large frying pan over medium-high heat with enough olive oil to
cover the base. Cook chicken, tossing occasionally, until browned and
cooked through, 3-4 minutes each side.

TIP: Chicken is cooked through when it is no longer pink inside.