Kick off the slow-cooking season with this rustic dish, which starts with browning the chicken on the stovetop, before baking it with a garlic, herb and green savoury tomato sauce - which the hearty spinach mash stands up to perfectly.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 sprig
spring onion
1 sachet
garlic & herb seasoning
1 packet
chicken thigh
1 packet
tomato paste
1 packet
garlic paste
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
chicken stock pot
2
potato
1 packet
baby spinach leaves
1 packet
soffritto mix
olive oil
¾ cup
water
20 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
• Preheat oven to 200°C/180°C fan-forced. • Thinly slice spring onion. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken thigh, tossing to coat.
• In a large ovenproof saucepan, heat a drizzle of olive oil over high heat. • When oil is hot, sear chicken until slightly browned, 1-2 minutes each side (it will finish cooking in step 4!). • Transfer chicken to a plate, then set aside.
• Return ovenproof saucepan to medium-high heat with a drizzle of olive oil. • Cook carrot, stirring, until softened, 3-4 minutes. • Add tomato paste and half the garlic paste. Cook until fragrant, 1 minute. • Remove pan from heat, then stir in sweet & savoury glaze, chicken stock pot and the water, until combined. • Return chicken to pan, turning to coat.
• Cover saucepan with a lid or tightly with foil. • Braise in the oven until chicken is cooked through (when no longer pink inside) and tender, 40-50 minutes.
TIP: If you don’t have an ovenproof saucepan, transfer the mixture to a baking dish instead!
• When the chicken has 20 minutes remaining, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain cooked potato, then transfer to a bowl and set aside. • Return saucepan to medium-high heat with the butter. Cook baby spinach leaves and remaining garlic paste until slightly wilted and fragrant, 1 minute. • Return potato to pan, then add the milk and a generous pinch of salt. Remove from heat, then mash until smooth.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Divide garlic-spinach mash between bowls. • Top with slow-cooked herby chicken stew. • Sprinkle over spring onion to serve. Enjoy!