Quick Tunisian Chicken & Lemon Crushed Potatoes
with Radish-Apple Salad & Aioli
The perfect balance of smokiness, tang and spice, this robust chicken and potato recipe is sure to please and add a little magic to your night.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
3
potato
½
lemon
1
apple
1
radish
1 bag
salad leaves
1 packet
chicken breast
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 sachet
Tunisian seasoning
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. Cut potato into large chunks. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat. Cook the butter and 1/2 the garlic paste, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice and a pinch of salt. Stir to combine, then remove from heat. Return potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• Meanwhile, thinly slice apple and radish. Roughly chop roasted almonds. • In a medium bowl, combine salad leaves, apple, radish, a squeeze of lemon juice and a drizzle of olive oil. Set aside.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine Tunisian seasoning, a drizzle of olive oil and the remaining garlic paste. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Remove from heat, then add the honey, tossing to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• Divide Tunisian chicken, lemon crushed potatoes and radish-apple salad between plates. • Sprinkle over almonds and serve with garlic aioli. Enjoy!