Smokey Chicken Drumsticks & Rainbow Veg

Name: Smokey Chicken Drumsticks & Rainbow Veg with Truffle Mayonnaise & Flaked Almonds
Total time: 45 min
Yield: 2
Cuisine: South American
Ingredients: 1 packet Italian Truffle Mayonnaise; 450 g Chicken Drumsticks; 1 packet Orange Kumara; 1 Asparagus; 1 Parsnip; 1 sachet Kiwi Spice Blend; 1 packet Flaked Almonds; 1 drizzle olive oil; 20 g butter

with Truffle Mayonnaise & Flaked Almonds

Get up to $175 off

Tried and true chicken and veg just had a major makeover! This chicken is marinated in Kiwi spice blend for a smokey hit and is accompanied by a rainbow of roasted veggies. A dollop of creamy Italian truffle mayo is the perfect addition to tie it all together.

Allergens:

Wheat

•Gluten

•Eggs

•Almond

•Milk

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

Total45 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Italian Truffle Mayonnaise

(Contains: Wheat, Gluten, Eggs; )

450 g

Chicken Drumsticks

1 packet

Orange Kumara

Asparagus

Parsnip

1 sachet

Kiwi Spice Blend

1 packet

Flaked Almonds

(Contains: Almond; )

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

Nutrition Values

Calories658 kcal

Energy (kJ)2750 kJ

Fat46.2 g

of which saturates13.6 g

Carbohydrate7.6 g

of which sugars12.3 g

Dietary Fibre8.8 g

Protein46.5 g

Sodium852 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 Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • In a baking dish, combine chicken drumsticks, Kiwi spice blend and a drizzle of olive oil. Cover tightly with foil and bake for 20 minutes. • Remove from oven, remove foil, turn drumsticks and spoon over any juices. Add a pinch of salt and the butter to the baking dish and turn chicken to coat. Bake, uncovered, until golden brown and cooked through, a further 20-25 minutes. TIP: The spice blend will char slightly, this adds flavour to the dish!

• Meanwhile, peel kumara. Cut kumara, parsnip and asparagus into bite-sized chunks. • In a medium bowl, combine asparagus, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

• Place kumara and parsnip on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • In the last 10 minutes of cook time, remove tray from oven, add the asparagus and roast further until tender, 10 minutes. • In the last 5 minutes of cook time, add flaked almonds to one side of the tray and toast until golden. TIP: If your oven tray is crowded, divide between two trays.