Spiced Gravy Chicken & Cheesy Mash
with Garlic Veggies & Baby Silverbeet
- Wheat
- Gluten
- Milk
Want an easy way to make dinner a little more interesting without having to add a ton of spices and extra ingredients? We highly recommend a gravy to drizzle over the chicken and a punch of garlic for the veggies. Soak it up with a fluffy and cheesy parsnip and potato mash and dinner has reached a new level of tastiness.
Ingredients
320 g
Chicken Thigh
1 sachet
Gravy Granules
(Contains: Wheat, Gluten)
1
Baby Silverbeet
2 packet
Potato
1
Carrot
2
Garlic
1
Parsnip
1 sachet
All-American Spice Blend
1
Cheddar Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
½ cup
boiling water
Nutrition
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and parsnip, then cut both into large chunks. • Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. • Add the butter, milk, shredded Cheddar cheese and a generous pinch of salt to the veggies. Mash until smooth and cover to keep warm. Little cooks: Get those muscles working and help mash the veggies!
• Meanwhile, thinly slice carrot into half-moons. Finely chop garlic. • In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Cut chicken thigh into 2cm chunks. • In a medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 4-5 minutes. • Add baby silverbeet and garlic and cook until silverbeet is wilted and garlic is fragrant, 1 minute. Transfer to a bowl, season to taste and cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Remove pan from heat, add gravy and toss to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide cheesy parsnip mash between bowls. Top with spiced gravy chicken and garlic veggies. • Spoon any remaining gravy over chicken. Enjoy! Little cooks: Add the finishing touch by spooning over the gravy!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: Flavour feedback was mixed — one reviewer found the meal very tasty, while another did not enjoy it.
- Ease of prep: There is a fair amount of preparation involved, though one reviewer felt the result was well worth the effort.
