Almond-Crusted Chicken Thighs
with Creamy Mash
Making crispy, almond- and panko-coated chicken is surprisingly easy when you follow our simple steps. The end result? Crunchy, savoury chicken served with a creamy potato mash and garlicky broccoli.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
28 g
Almonds, sliced
(Contains Almonds)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
350 g
Yellow Potato
2 unit(s)
Garlic, cloves
227 g
Broccoli, florets
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
¼ cup
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Finely chop almonds.Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then panko and almonds. Toast, stirring often, until golden, 2-3 min.Remove from heat.Transfer almond-panko mixture to a shallow dish. Season with salt and pepper, then stir to combine.
Pat chicken dry with paper towels.Coat all over with mayo.Working with one chicken thigh at a time, press both sides into almond-panko mixture to coat completely.
Transfer coated chicken to a parchment-lined baking sheet and drizzle with 1/2 tbsp (1 tbsp) oil.Roast in the middle of the oven, until golden-brown and cooked through, 18-20 min.**
Meanwhile, peel, then cut potatoes into 1/2-inch pieces.Add potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min.Drain and return potatoes to the same pot, off heat.Mash 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until smooth. Season with salt and pepper, to taste.
Meanwhile, cut broccoli into bite-sized pieces. Peel, then mince or grate garlic.Heat the same pan (from step 1) over medium. When hot, add 1 tbsp (2 tbsp) butter, swirl the pan until melted, 1 min. Add broccoli, garlic, Zesty Garlic Blend and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. Cover and cook, stirring occasionally, until tender, 5-6 min.
Divide garlic broccoli, creamy mash and almond-crusted chicken between plates.
