These cheesy sweet potato fries are going to make you weak at the knees! Serve them up with thick and juicy slices of American-spiced chicken, fresh tomato and charred corn salad for a lip-smackingly good family dinner.
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/ Serving 4 people
/ Serving 4 people
All-American spice blend(ContainsSulphitesMay be present Gluten)
shredded Cheddar cheese(ContainsMilk)
vinegar (white wine or red wine)
Preheat the oven to 240°C/220°C fan-forced. In a medium bowl, combine the chicken thigh, All-American spice blend, 2 tbs of sour cream, a drizzle of olive oil and a pinch of salt.
Cut the sweet potato (unpeeled) into 1cm fries. Spread the sweet potato over two oven trays lined with baking paper. Drizzle with olive oil, add a pinch of salt and toss to coat. Bake until the fries are tender, 20-25 minutes. Sprinkle with the shredded Cheddar cheese and bake until melted, 5 minutes.
TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato fries are baking, roughly chop the tomato. Shred the cos lettuce. Roughly chop the coriander. Drain the sweetcorn. Heat a large frying pan over a high heat. When the pan is hot, add the sweetcorn and cook until lightly charred, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, turning occasionally, until browned and cooked through, 12-15 minutes.
TIP: Don’t worry if the spice blend chars in the pan, this just adds more flavour!
In a medium bowl, combine the tomato, lettuce, charred corn, vinegar, a drizzle of olive oil and a pinch of salt and pepper. Toss well to combine.
Thickly slice the chicken, then season with a pinch of salt. Divide the chicken and cheesy sweet potato fries between plates. Spoon over any juices from the pan onto the chicken. Top with the charred corn salad and a dollop of the remaining sour cream. Sprinkle the adults' portions with the coriander.