Spiced Chicken & Peppercorn Gravy
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Spiced Chicken & Peppercorn Gravy

Spiced Chicken & Peppercorn Gravy

with Lemon Butter Veggies & Bacon Kumara-Potato Mash

Savour the warmth of herby spiced chicken, smothered in a rich peppercorn gravy and paired with velvety kumara-potato mash. A bright lemony butter adds a zesty, refreshing twist to the veggies, elevating this comforting, flavour-packed dish.

Tags:
Kid Friendly
Allergens:
Milk
•Almond
•Soy
•Sulphites
•Gluten

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

Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

potato

1

Kumara

1 bunch

asparagus

1

carrot

½

lemon

½ sachet

black peppercorns

1 packet

chicken breast

1 sachet

Herb & Mushroom Seasoning

1 packet

Flaked Almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 sachet

Gravy Granules

(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )

1 packet

diced bacon

Not included in your delivery

olive oil

40 g

butter (for the mash)

(Contains Milk; )

2 tbs

milk

(Contains Milk; )

20 g

butter (for the veggies)

(Contains Milk; )

½ cup

boiling water

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Nutrition Values

Energy (kJ)3340 kJ
Calories798 kcal
Fat40.9 g
of which saturates18.7 g
Carbohydrate56.1 g
of which sugars22.2 g
Dietary Fibre9.9 g
Protein51.7 g
Sodium1024 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 Pan
•Large Frying Pan

Instructions

1
1

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and kumara and cut into large chunks. • Cook potato and kumara in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to potato and kumara and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.

2
2

• Meanwhile, trim asparagus. Thinly slice carrot into sticks. Slice lemon into wedges. • Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, herb & mushroom seasoning and a drizzle of olive oil. Set aside.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil and the butter (for the veggies). • Add asparagus and carrot and cook until tender, 4-5 minutes. • In the last 2 minutes of cook time, add the flaked almonds, tossing until golden. • Add a squeeze of lemon juice and season to taste. Transfer to a bowl and cover to keep warm.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

5
5

• Meanwhile, in a medium bowl, combine gravy granules, peppercorns and the boiling water, whisking until smooth, 1 minute. Add a squeeze of lemon juice, a pinch of salt and stir to combine.

6
6

• Divide spiced chicken, lemon butter veggies and kumara mash between plates. Sprinkle mash with diced bacon. • Serve with peppercorn gravy and any remaining lemon. Enjoy!