Caramelised Onion & Fetta-Topped Chicken
with Mash & Steamed Broccoli
- Milk
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Sweet, sticky caramelised red onions and salty crumbled fetta take tender seared chicken to a whole new level. Paired with velvety mash to soak up every last drop of pan juice and crisp steamed veggies for balance, this plate delivers pure comfort with zero fuss.
Ingredients
1
Broccoli
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
330 g
Chicken Thigh
2
Potato
1
Red Onion
1 sachet
Aussie Spice Blend
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
1 tbs
milk
(Contains: Milk)
1 tbs
balsamic vinegar* (Pantry)
½ tbs
water
1 tsp
brown sugar
Utensils
Cooking Steps
• Boil the kettle.
• Bring a medium saucepan of salted water to the boil.
• Peel potato, then cut into bite-sized pieces. Cut
broccoli (including stalk!) into small florets. Cut
carrot into thin sticks.
• Cook potato in the boiling water until easily pierced
with a fork, 12-15 minutes.
• In the last 8 minutes of cook time, place a colander
or steamer basket on top, then add broccoli and
carrot.
• Cover and steam until veggies are tender and potato
can be easily pierced with a fork, 7-8 minutes.
• Transfer broccoli and carrot to a bowl. Season to
taste with salt and pepper. Cover to keep warm.
• Drain potato, then return to saucepan. Add the
butter and milk to potato and season generously
with salt. Mash until smooth. Cover to keep warm.
• Meanwhile, thinly slice red onion.
• In a large frying pan, heat a drizzle of olive oil over
medium heat. Add onion and cook, stirring regularly
until softened, 5-6 minutes.
• Reduce heat to medium, then add the balsamic
vinegar, water and brown sugar and mix well.
Cook until dark and sticky, 3-5 minutes. Transfer to
a small bowl.
• In a medium bowl, combine chicken thigh, Aussie spice blend and a drizzle of olive oil.
• Wipe out and return the frying pan to a medium-high heat with a drizzle of olive oil.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
• Set aside on a plate and cover with foil to rest for 5 minutes.
TIP: Don’t worry if your chicken gets a little charred during cooking. It adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
• Slice chicken (if preferred).
• Divide chicken, mash and steamed veggies between
plates.
• Top chicken with the caramelised onion, crumble fetta
cubes and sprinkle over flaked almonds.
• Pour over any remaining pan sauce to serve. Enjoy!
