Sambal Chicken & Roast Veggie Toss
with Toasted Almonds & Lime
- Almond
This dish comes with a big juicy warning - it’s too delicious to refuse! Be lured to the table when you get a good whiff of the juicy chicken, marinated in sambal spices. Combined with roasted root veggies and a zesty mayo, this dish will have you running back for seconds in no time.
Ingredients
1 sachet
Mild North Indian Spice Blend
2
Kumara
320 g
Chicken Thigh
1 packet
Mint
1 sachet
mild sambal seasoning
1 packet
Flaked Almonds
(Contains: Almond; )
1
Lime
1
Beetroot
1 packet
Potato
1 packet
Baby Leaves
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Peel orange kūmara. Cut kūmara and potato into bite-sized chunks. Cut beeroot into 1cm chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over mild North Indian spice blend and toss to coat. Season with salt and pepper.
• Spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.
• Slice lime into wedges. Set aside.
• In a medium bowl, combine chicken thigh, mild sambal seasoning, a pinch of salt and a drizzle of olive oil.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side.
• Transfer chicken to a second lined oven tray and drizzle with the honey. Bake until cooked through, 12-14 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• When roast veggies are done, add baby leaves and a generous squeeze of lime juice to the tray. Gently toss to combine. Season to taste.
• Slice sambal chicken.
• Divide roast veggie toss between plates. Top with chicken. Garnish with toasted almonds and tear over mint.
• Serve with any remaining lime wedges. Enjoy!
