BBQ Cherry-Glazed Chicken & Slaw
with Sweetcorn & Crushed Potato Salad
Vegetarians don’t need to miss out on the smokey flavours of the American South with this flavour-packed BBQ and cherry- glazed haloumi, plus all the fixins (including a sweetcorn and potato salad)! Enjoy a taste of the good ol’ USA right here.
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
Ingredients
2
potato
2 clove
garlic
1 sprig
spring onion
1 packet
chicken breast
1 packet
baby leaves
1 tin
sweetcorn
1 sachet
vegetable stock powder
1 packet
mayonnaise
(Contains Egg; )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Cherry Sauce
1 packet
BBQ sauce
1 packet
Slaw Mix
Not included in your delivery
olive oil
25 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cut potato into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • While the potato is cooking, finely chop garlic. Thinly slice spring onion. Roughly chop roasted almonds and baby leaves. Drain sweetcorn (see ingredients). • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Return the empty saucepan to medium-high heat. Add the butter, garlic, sweetcorn and vegetable stock powder and cook until fragrant, 2 minutes. • Remove pan from the heat, then add the potatoes and mayonnaise. Stir to coat. Lightly crush the potatoes with a fork. Cover to keep warm.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Reduce the heat to medium, then add cherry sauce, BBQ sauce and a splash of water. Cook, turning chicken to coat, until slightly reduced and sticky, 1-2 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
• Slice chicken. • In a large bowl, add baby leaves, spring onion, slaw mix and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. • Divide BBQ cherry-glazed chicken, crushed potato salad and slaw between plates. Garnish with almonds to serve. Enjoy!