Speedy Seared Chicken & Garlic Butter Sauce
with Smokey Charred Corn Slaw
- Eggs
- Soy
- Milk
Don’t be shy, get up close and personal with herby marinated chicken. It’s put on its fineries tonight with a buttery garlic sauce to catch your eye. The smokey aioli in the slaw will be sure to win you over, so sit down and enjoy this special encounter with flavour, set up just for you.
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs, Soy)
320 g
Herby Marinated Chicken Thigh
1 packet
Garlic Paste
1
Lemon
1 packet
Mixed Salad Leaves
1 tin
Sweetcorn
1 packet
Shredded Cabbage Mix
1
Julienned Carrot
Not included in your delivery
1 drizzle
olive oil
25 g
butter
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Drain the sweetcorn. Slice lemon into wedges. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the kernels are “popping” out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Add herby marinated chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes. • Remove pan from heat, then add garlic paste and the butter, turning chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, to the bowl of charred corn, add shredded
cabbage mix, mixed salad leaves, julienned carrot, smokey aioli, a
squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt
and pepper and toss to combine.
• Divide seared chicken and smokey charred corn slaw between plates. • Spoon any remaining garlic butter sauce from the pan over chicken. • Serve with any remaining lemon wedges. Enjoy!
