Sticky Apricot Chicken
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Sticky Apricot Chicken

Sticky Apricot Chicken

with Garlic Crushed Potatoes & Steamed Veggies

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.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Climate Superstar
Allergens:
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

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; )

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Nutrition Values

Energy (kJ)1914 kJ
Fat13.5 g
of which saturates3.9 g
Carbohydrate54.6 g
of which sugars25.7 g
Protein35.7 g
Sodium1118 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

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• In a medium bowl, combine chicken thigh, garlic & herb seasoning and a drizzle of olive oil.

4
4

• 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.

5
5

• 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!

6
6

• 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!