with Asian-Style Apple Salad & Garlic Aioli
With its sweet and salty flavour profile, a honey and garlic-spiked hoisin sauce adds a special touch to succulent chicken thigh, creating an aromatic glaze in the pan in the last minute of cook time. Turn the sides into something special with a sprinkling of mixed sesame seeds on the roast potatoes, and a sesame oil and rice wine vinegar dressing for the slaw.
Allergens
Utensils
Tags
Olive oil
Potato
2
Mixed sesame seeds
1 sachet
Apple
1
Carrot
1
Hoisin sauce
1 packet
Garlic paste
1 packet
Honey
2 tsp
Chicken thigh
1 packet
Sesame oil blend
1 packet
Rice wine vinegar
1 tsp
Baby spinach leaves
1 bag
Garlic aioli
1 packet
• Preheat oven to 240°C/220°C fan forced. • Cut potato into bite-size chunks. • Place potato on a lined oven tray. Season with salt, drizzle with olive oil, sprinkle over mixed sesame seeds and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice apple into wedges. Grate the carrot. Set aside. • In a medium bowl, combine hoisin sauce, garlic paste and the honey. Mix well.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. In the last minute, add the sauce mixture, turning chicken to coat. • While the chicken is cooking, combine the sesame oil blend, rice wine vinegar and a pinch of salt and pepper in a medium bowl. Add the apple, baby spinach leaves and carrot. Toss to combine. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside
• Slice hoisin chicken. Divide sesame potatoes, chicken and apple salad between plates. • Serve with garlic aioli. Enjoy!
3109
kJ
Energy (kJ)
36.9
g
Fat
4.9
g
of which saturates
58.7
g
Carbohydrate
33.5
g
of which sugars
40.3
g
Protein
882
mg
Sodium
