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3
potato
1
Tartare Sauce
(Contains Soy; )
1
Garlic & Herb Seasoning
1
chicken thigh
1
tomato
1
cucumber
1
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
salad leaves
1
olive oil
white wine vinegar
• Boil the kettle. Peel and cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water. Cook potato with a pinch of salt in the boiling water until easily pierced with a fork, 10-12 minutes. • Drain and return potato to the saucepan, then stir through tartare sauce. Season with salt and pepper and set aside.
• Meanwhile, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Add chicken thigh, season and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes.
• Meanwhile, roughly chop tomato and roasted almonds. • Thinly slice apple. • In a large bowl, combine tomato, apple, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice spiced chicken. Divide creamy potatoes, chicken and apple salad between plates. • Garnish with roasted almonds to serve. Enjoy!