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.
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
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
Cooking Steps
• 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!