Sticky Apricot Chicken
with Garlic Crushed Potatoes & Steamed Veggies- Milk
For tonight’s dinner, we’ve enlisted the help of a lively glaze made with BBQ sauce: it coats each bite of tender chicken thigh in sticky smokiness and even tastes great drizzled over the robust steamed veggies and crushed potatoes. Go for your life! *This recipe is under 650kcal per serving.*
Ingredients
2
potatoes
1
carrot
1 bag
baby broccoli
2 clove
garlic
½
lemon
1 packet
chicken thigh
1 sachet
Garlic & Herb Seasoning
1 packet
Apricot Sauce
1 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
15 g
butter (for the sauce)
(Contains: Milk; )
20 g
butter (for the mash)
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half fill a medium saucepan with boiling water and add a pinch of salt. • Cut potato into large chunks. Thinly slice carrot into sticks. Halve baby broccoli lengthways. Finely chop garlic. Slice lemon into wedges.
• Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top and add baby broccoli and carrot. Cover and steam until tender, and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer veggies to a bowl. Season, then set aside. Drain the potatoes and set aside.
• In a medium bowl, combine chicken thigh, garlic & herb seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes. • Remove pan from heat, then add apricot sauce, butter (for the sauce), a squeeze of lemon juice and a splash of water, turning chicken to coat. Season to taste.
TIP: The chicken is cooked through when it's no longer pink inside.
• Return the saucepan to medium-high heat with the butter (for the potatoes) and garlic. Cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder, stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
Little cooks: Get those muscles working and help crush the potatoes!
• Divide sticky apricot chicken, garlic crushed potatoes and steamed veggies between plates. • Pour any remaining glaze over chicken and serve with remaining lemon wedges. Enjoy!
