Spiced Chicken & Peppercorn Gravy
with Lemon Butter Veggies & Kumara-Potato Mash
Savour the warmth of herby spiced chicken, smothered in a rich peppercorn gravy and paired with velvety kumara-potato mash. A bright lemony butter adds a zesty, refreshing twist to the veggies, elevating this comforting, flavour-packed dish.
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
1
potato
1
Kumara
1 bunch
Asparagus
1
Carrot
½
Lemon
½ sachet
Black Peppercorns
1 packet
Chicken Breast
1 sachet
Herb & Mushroom Seasoning
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
Not included in your delivery
olive oil
40 g
butter (for the mash)
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
20 g
butter (for the veggies)
(Contains Milk; )
½ cup
boiling water
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and kumara, then cut into large chunks. • Cook potato and kumara in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to the potato and kumara, then season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato and kumara unpeeled.
• Meanwhile, trim asparagus. Slice carrot into thin sticks. Slice lemon into wedges. • Crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, herb & mushroom seasoning and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil and the butter (for the veggies) over medium-high heat. • Add asparagus and carrot and cook, tossing, until tender, 4-5 minutes. • In the last 2 minutes of cook time, add flaked almonds, tossing until golden. • Add a squeeze of lemon juice and season to taste. Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken 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. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, in a medium heatproof bowl, combine gravy granules, peppercorns and the boiling water, whisking until smooth, 1 minute. • Add a squeeze of lemon juice and a pinch of salt, then stir to combine.
• Divide kumara-potato mash, lemon butter veggies and spiced chicken between plates. • Serve with peppercorn gravy and any remaining lemon wedges. Enjoy!