Double Spiced Chicken & Peri-Peri Bacon Jam
with Crushed Potatoes & Avocado Salad
We’re pulling out the big guns tonight and blasting away your tastebuds with a saucy bacon jam. The ammunition to bring this spiced chicken dinner to victory is the peri peri sauce.
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Ingredients
2
potato
2 clove
garlic
½
onion
1
avocado
2 packet
chicken breast
1 sachet
Aussie Spice Blend
1 packet
diced bacon
1 packet
Peri Peri Sauce
(Contains fish; May be present Gluten, Egg, Milk, Sesame, Soy, Almond. )
1 bag
Mixed Salad Leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Boil the kettle. Cut potato into large chunks. Finely chop garlic. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return the saucepan to medium-high heat with a drizzle of olive oil, add the butter and garlic and cook, stirring, until fragrant, 1 minute. Stir to combine, then remove from heat. • Return potato to the pan, season with salt and pepper 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: Take the lead and help crush the potatoes.
• Meanwhile, thinly slice onion (see ingredients). Slice avocado in half, scoop out flesh and thinly slice. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon and onion, breaking up with a spoon, until golden, 6-7 minutes. • Remove pan from heat, then add peri peri sauce, the brown sugar and a splash of water and stir to combine. Transfer to a bowl.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken in batches until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine mixed salad leaves, avocado and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
Little cooks: Kids can help toss the salad.
• Divide spiced chicken, crushed potatoes and avocado salad between plates. • Top chicken with peri peri bacon jam. Enjoy!