Smokey Gravy Chicken & Cheesy Mash
with Garlic Veggies
- Milk
- Wheat
- Gluten
Want an easy way to make dinner a little more interesting without having to add a tone 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 potato mash and dinner has reached a new level of tastiness. Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby spinach. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
320 g
Chicken Thigh
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
2 packet
Potato
1
Carrot
2
Garlic
1 sachet
All-American Spice Blend
Nutrition Values
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 spinach leaves and garlic and cook until spinach 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!
