with Celery Slaw
Slather succulent seared chicken thigh in our BBQ sauce for a sticky glaze that's kind of sweet, kind of savoury, and 100% delish! Team it with a creamy, herby potato salad and a refreshing slaw for a fast and flavour-packed dinner. *This recipe is under 650kcal per serving.* *The recent wet weather conditions across the East Coast have 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!* *Unfortunately, this week’s shredded cabbage mix was in short supply, so some customers will receive a slaw mix instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Potato
2
Dill & parsley mayonnaise
1 packet
Chicken thigh
1 packet
Celery
1 stalk
Slaw mix
1 bag
White wine vinegar
1 drizzle
Aussie spice blend
1 sachet
BBQ sauce
1 packet
• Boil the kettle. • Cut potato into bite-sized chunks. • Place potato in a large saucepan of cold salted water and bring to the boil. Cook until easily pierced with a knife, 10-12 minutes. Drain, then return to saucepan and allow to cool slightly.
• While potato is cooking, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Add chicken thigh, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove frying pan from heat, then add BBQ sauce, turning chicken to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, thinly slice celery. • In a large bowl, combine celery and slaw mix. Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste. • To the saucepan with the potato, add the dill & parsley mayonnaise. Gently stir to combine. Season to taste.
• Divide BBQ chicken between plates, spooning over any extra sauce from the pan. • Serve with potato salad and celery slaw.
2287
kJ
Energy (kJ)
25.4
g
Fat
4.1
g
of which saturates
39.1
g
Carbohydrate
13.7
g
of which sugars
38.4
g
Protein
942
mg
Sodium
