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Almond-Crusted Chicken Thighs
with Creamy Potato 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 green beans.
Ingredients: Chicken thighs • Yellow potato • Green beans • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Almonds • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic.
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 Tree nuts, Almonds May contain Tree nuts, Peanuts)
⅓ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
300 g
Yellow Potato
2 unit(s)
Garlic, cloves
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)
56 mL
Cream
(Contains Milk)
170 g
Green Beans
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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 breading to a shallow dish.
- Season with salt and pepper, then stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Coat all over with mayo.
- Working with one chicken thigh at a time, press both sides into almond-panko breading to coat completely.
- Transfer coated chicken to a parchment-lined baking sheet and drizzle with 1/2 tbsp (1 tbsp) oil.
- Roast chicken in the middle of the oven, until golden-brown and cooked through, 18-20 min.**
- 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 cream into potatoes until smooth. Season with salt and pepper, to taste.
- Meanwhile, trim green beans.
- Peel, then mince or grate garlic.
- Reheat the same pan (from step 1) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 1 min.
- Add green beans, 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 green beans, creamy potato mash and almond-crusted chicken between plates.
If you've opted to get chicken thighs, pat dry with paper towels. Skip the step to butterfly the chicken, then coat and cook the chicken thighs in the same way the recipe instructs you to coat and cook the chicken breasts.