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 vinegar dressing for the slaw.
Allergens
Utensils
Tags
Olive oil
Sweet potato
2
Mixed sesame seeds
1 sachet
Apple
1
Hoisin sauce
1 packet
Garlic paste
1 packet
Honey
2 tsp
Chicken thigh
1 packet
Sesame oil blend
1 packet
White wine vinegar
1 tsp
Garlic aioli
1 packet
Deluxe salad mix
1 packet
• Preheat oven to 240°C/220°C fan forced. • Cut sweet potato into bite size chunks. • Place sweet 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. 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 (when no longer pink inside), 10-14 minutes. In the last minute, add the sauce mixture, turning chicken to coat. • While the chicken is cooking, combine sesame oil blend, white wine vinegar and a pinch of salt and pepper in a second medium bowl. Add deluxe salad mix, apple and carrot. Toss to combine. Season to taste.
• Slice hoisin chicken. • Divide chicken, sesame sweet potatoes and apple slaw between plates. • Serve with garlic aioli. Enjoy!
3151
kJ
Energy (kJ)
38.3
g
Fat
5.3
g
of which saturates
61
g
Carbohydrate
39.6
g
of which sugars
38.6
g
Protein
864
mg
Sodium
