Double American-Spiced Chicken & Mustard Mash
with BBQ Gravy & Creamy Slaw
We have a stellar lineup of flavours tonight. Take a bite of seared chicken seasoned in our All-American spice, it’s warming aromas will make your mouth water. Next try out the potato mash, it’s not only soft but has a sharp and delicious mustard stirred through. Finally a smokey BBQ gravy to pour over, it's the perfect finishing touch.
The quantities provided above are averages only.
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
1 packet
Dijon mustard
1 bag
baby spinach leaves
1 bag
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
2 packet
chicken breast
1 sachet
Louisiana spice blend
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1 packet
BBQ sauce
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
drizzle
white wine vinegar
½ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add half the dijon mustard, the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, roughly chop baby spinach leaves. In a large bowl, combine shredded cabbage mix, baby spinach, garlic aioli, remaining dijon mustard and a drizzle of olive oil. Season to taste and set aside. • Cut chicken breast into 2cm strips. In a large bowl, combine Louisiana spice blend and a drizzle of olive oil. Add chicken strips and toss to coat. • To the bowl with chicken, add cornflour and the plain flour, tossing to coat. • Re-boil the kettle.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour from chicken, then cook in batches, tossing occasionally, until browned and cooked through, 3-4 minutes each side. • Transfer to a paper towel-lined plate.
• In a medium heatproof bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Add BBQ sauce and stir to combine. • Divide American-spice chicken, creamy slaw and mustard potato mash between plates. • Serve with BBQ gravy. Enjoy!