Cornflake-Crusted Chicken
with Sweet Potato Mash and Garlic-Maple Dip
Cooking crispy breakfast cereal coated chicken isn't hard when you follow our few easy steps! Then, all that’s left to do is to bake and enjoy with the garlicky beans and maple mash!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Thighs
2 tbsp
Maple Syrup
680 g
Sweet Potato
4 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
2 cup
Corn Flakes
(Contains Barley)
9 g
Garlic
454 g
Broccoli, florets
1 unit
Lemon
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
4
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat your oven to 425°F (to bake chicken). Start prepping when your oven comes up to temperature!
Wash and dry all produce.* Peel, then cut potatoes into 1-inch pieces. In a large zip-top bag, add cornflakes. Season with salt and pepper. Seal shut. Using a rolling pin or bottle, crush cornflakes inside bag into a breadcrumb-like texture. Transfer crushed cornflakes to a shallow dish. In a medium pot, add 6 cups water and 2 tsp salt. Cover and bring to a boil over high heat.
Meanwhile, pat chicken dry with paper towel. Season with salt and pepper. Brush 1/2 tbsp mayo across the top of all thighs. Working with one thigh at a time, press mayo-coated top into cornflakes. Transfer to a parchment-lined baking sheet. Sprinkle and press any remaining cornflake crumbs from the shallow dish on top of each thigh, then drizzle each with 1/2 tsp oil.
Bake chicken in the middle of oven until golden-brown and cooked through, 20-25 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) Meanwhile, add sweet potato to medium pot with boiling water. Cook, uncovered, until sweet potatoes are fork-tender, 12-15 min.
Meanwhile, cut broccoli into bite-sized pieces. Peel, then mince or grate garlic. Zest and juice half the lemon. Cut remaining lemon into wedges. In a small bowl, stir together remaining mayo, 1 tsp maple syrup, 1 tsp lemon zest and 1 tbsp lemon juice and 1/4 tsp garlic. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil and 2 tbsp butter. Stir together until butter melts, 1 min. Add broccoli, remaining garlic and 2 tbsp water. Stir together. Cover and cook, stirring occasionally, until broccoli is tender, 5-6 min. Season with salt and pepper.
When potatoes are fork-tender, reserve 1/4 cup water, then drain and return them to same pot off heat. Using a fork or potato masher, mash 2 tbsp butter, remaining maple syrup and reserved potato water into potatoes until smooth. Season with pepper. Divide broccoli, mash and cornflake-crusted chicken between plates. Serve with garlic-maple dip on the side. Squeeze a lemon wedge overtop, if desired.
