We’ve updated the classic Irish side dish of colcannon by adding leek and spinach to the mashed potatoes for a comforting yet unique take on your meal. With a sweet and zesty glazed chicken plus fetta-topped beans, this meal is the tastiest way to get your greens!
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baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the green beans. Finely chop the garlic (or use a garlic press). Thinly slice the leek. Thinly slice the spring onion. Roughly chop the baby spinach leaves.
Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. In the last 5 minutes of potato cooking time, place a steamer basket or colander on top of the saucepan and add the green beans. Cover with a lid and steam until tender. Transfer the beans to a bowl and cover to keep warm. Drain the potato then return to the saucepan.
While the potatoes are cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Season the chicken thighs generously with salt and pepper, then add to the pan and cook for 2 minutes each side or until browned. Transfer to the oven tray lined with baking paper and cook for 8-12 minutes, or until cooked through. TIP: Chicken cook times will vary depending on size of the fillets.
While the chicken is baking, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the leek and a pinch of salt and cook, stirring, for 3-4 minutes, or until softened. Add the spring onion and 1/2 the garlic and cook for 1 minute, or until fragrant. Stir through the baby spinach until wilted. Season to taste with salt and pepper and remove from the heat. Add the butter, milk and the salt to the pan with the potato. Mash with a potato masher or fork until smooth. Add the leek mixture to the potato mash and mix well to combine. Season to taste with salt and pepper. Cover to keep warm.
Juice the lemon to get 1 tbs for 2 people / 2 tbs for 4 people. In a small bowl, combine the lemon juice with the honey, water and the remaining garlic. Mix well to combine. Once the chicken has finished, return the frying pan to a medium-high heat. Pour in the honey-lemon sauce and cook for 2-3 minutes, or until thickened. Return the cooked chicken thighs to the pan and turn to coat in the honey-lemon glaze.
Divide the spinach colcannon and the green beans between plates and top with the honey & lemon glazed chicken. Crumble the fetta over the green beans. Spoon any remaining glaze from the pan over the chicken.