The perfect balance of smokiness, tang and spice, this robust chicken and potatoes recipe is sure to please and add a little magic to your night.
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garlic paste(May be presentEgg, Milk, Gluten, Soy, Fish, Sesame, Tree Nuts)
roasted almonds(ContainsTree NutsMay be presentMilk, Gluten, Soy, Sesame, Tree Nuts, Peanuts)
mixed salad leaves
Turkish sumac seasoning
white wine vinegar
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cut potato into bite-sized chunks. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the saucepan. • Add the butter, Turkish sumac seasoning and a pinch of salt. Lightly crush the potato with a potato masher or fork, then cover to keep warm.
• While the potato is cooking, cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Cook chicken, garlic paste and Tunisian seasoning, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Meanwhile, thinly slice apple and radish. Roughly chop roasted almonds. • In a medium bowl, combine mixed salad leaves, apple, radish and a drizzle of white wine vinegar and olive oil.
• Divide Tunisian chicken, sumac crushed potatoes and radish-apple salad between plates. • Sprinkle over almonds and serve with garlic aioli.