Luxe Double Mustard-Thyme Chicken & Chorizo Topping
with Oregano Potatoes, Asparagus & Lemon Aioli
- Almond
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
A feast for the eyes and the tastebuds, this delectable plate of greens, chicken and chorizo is sure to put you in a good mood. Paired with fragrant oregano potatoes and a delightful lemon aioli to bring everything together, you’ll be savouring every bite.
Ingredients
1
Asparagus
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites)
1 packet
Dijon Mustard
1 sachet
Dried Oregano
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 packet
Garlic Aioli
(Contains: Eggs)
2
Garlic
1
Lemon
2
Potato
1 sachet
Thyme
1
Baby Broccoli
2
Boneless Chicken
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until almost tender, 20-25 minutes. • Remove from oven, then sprinkle dried oregano over potato. • Toss to coat, then return to oven to roast until tender, a further 5 minutes. TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, finely chop garlic. • Trim baby broccoli. • Halve any thicker stalks of baby broccoli lengthways. • Trim woody ends of asparagus. • Pick thyme leaves. • Zest lemon to get a generous pinch, then slice into wedges. • Roughly chop mild chorizo (see ingredients). • In a small bowl, combine garlic aioli, lemon zest and a squeeze of lemon juice. Set aside. Little cooks: Take charge by combining the aioli, zest and juice!
• In a large bowl, combine Dijon mustard, garlic, thyme and a drizzle of olive oil. Season, then add chicken, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on thickness). Set aside to rest. TIP: Chicken is cooked through when it's no longer pink inside. TIP: Use two oven trays if necessary.
• While chicken is baking, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chorizo, stirring occasionally, until golden, 2-3 minutes. Transfer to a small bowl.
• Wipe out the pan and return to medium-high heat with a drizzle of olive oil. • Cook asparagus and baby broccoli with a dash of water, tossing, until just tender, 5-6 minutes. • Season to taste.
• Slice mustard-thyme chicken. • Divide chicken, oregano potatoes, asparagus and baby broccoli between plates. • Top veggies with chorizo and flaked almonds. • Serve with lemon aioli and any remaining lemon wedges. Enjoy!
