Sticky Sriracha-Glazed Chicken

Name: Sticky Sriracha-Glazed Chicken with Potato Fries & Rainbow Avocado Slaw
Total time: 40m
Yield: 2
Ingredients: 1 packet Potato Fries; 1 packet Smokey Aioli; 1 Avocado; 320 g Chicken Thigh; 1 packet Sriracha; 1 packet Baby Spinach Leaves; 1 packet Slaw Mix; 1 packet BBQ Sauce; 1 sachet All-American Spice Blend; 2 Radish; 1 Lemon

with Potato Fries & Rainbow Avocado Slaw

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Calories

733 kcal

Protein

35.6g protein

Difficulty

Easy

Allergens:

Sulphites
Eggs
Soy
Sulphites
May contain traces of allergens
Soy
Sesame
Fish
Eggs
Milk

When it comes to chicken, we’re always looking for two things: golden crackly skin and juicy, flavourful meat. Enter, these baked chicken legs. They’re all that and then some — the “some” being a sticky BBQ glaze that really takes them above and beyond. They’re served with crunchy slaw, plus our favourite version of the spud: wedges. Ready to get a leg up on dinnertime?

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Potato Fries

(Contains: Sulphites, May contain traces of allergens, Sulphites; )

1 packet

Smokey Aioli

(Contains: Eggs, Soy; )

Avocado

320 g

Chicken Thigh

1 packet

Sriracha

(Contains: Soy, May contain traces of allergens; )

1 packet

Baby Spinach Leaves

1 packet

Slaw Mix

1 packet

BBQ Sauce

(Contains: Sesame, Fish, Eggs, Soy, Milk, May contain traces of allergens; )

1 sachet

All-American Spice Blend

Radish

Lemon

Nutrition Values

Energy (kJ)3070 kJ

Calories733 kcal

Fat67.2 g

of which saturates5.8 g

Carbohydrate45.5 g

of which sugars14.6 g

Dietary Fibre8.2 g

Protein35.6 g

Sodium1280 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

•Baking Dish

•Baking Paper

Cooking Steps

PDF

• In a large bowl, combine chicken thigh, All-American spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
• SPICY! Use less sriracha if you're sensitive to heat!
• Add BBQ sauce and sriracha (see ingredients).

TIP: Chicken is cooked through when it's no longer pink inside.
TIP: The spice blend will char slightly, this adds flavour to the dish!

• While chicken thigh is baking, place potato fries on a lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 25-30 minutes.

Little cooks: Kids can help with tossing the fries!

• Meanwhile, thinly slice radish.
• Slice avocado in half, scoop out flesh and roughly chop. Slice lemon into wedges.
• When chicken has 5 minutes cook time remaining, in a medium bowl, combine slaw mix, radish, avocado, baby spinach leaves, smokey aioli and a squeeze of lemon juice. Season to taste.

Little cooks: Take the lead by combining the ingredients for the slaw!

• Divide rainbow avocado slaw, sticky sriracha-glazed chicken and potato fries between plates.
• Spoon over any remaining sauce from the baking dish to serve. Enjoy!