Seared Chicken & Herby Pepper Butter
with Creamy Mash & Roast Baby Carrots
- Almond
- Milk
Simple and sensational – they're the buzzwords for tonight's dinner. A tender cut of chicken thigh with a punchy fragrant butter, cooked with garlic and thyme, fluffy mash and nutty veggies combine to make a special meal that'll have you buzzing too! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1
Red Onion
320 g
Chicken Thigh
1 packet
Flaked Almonds
(Contains: Almond)
2 packet
Potato
2
Garlic
1 packet
Baby Rainbow Carrots
½ sachet
Thyme
Not included in your delivery
1 drizzle
olive oil
20 g
butter (for the mash)
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
15 g
butter (for the sauce)
(Contains: Milk)
½ cup
boiling water
¼ tsp
salt
Nutrition
You will need
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Trim green tops from baby rainbow carrots and scrub carrots clean. Cut onion into wedges.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Roast until golden and tender, 20-25 minutes.
Meanwhile, boil the kettle. Half-fill a large saucepan withboiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add butter (for the mash) and the milk to potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!
• While the potato is cooking, lightly crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. Finely chop garlic. Pick thyme leaves. • In a small microwave-safe bowl, add butter (for the sauce), peppercorns, thyme and garlic, then microwave in 10 second bursts, until melted. Season with salt and set aside.
Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
Season chicken thigh on both sides. Place chicken between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until slightly flattened. Season chicken with salt and pepper.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes. Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.
• Slice seared chicken. • Divide mash, chicken and roast baby carrots and onion between plates. Spoon over garlic-peppercorn butter and any chicken resting juices. • Garnish roast veggies with toasted almonds. Enjoy! Little cooks: Add the finishing touch by sprinkling over the almonds!
