Cornflake-Crusted Chicken
with Sweet Potato Mash and Garlic-Maple Dip
Cooking crispy breakfast cereal-coated chicken isn't hard when you follow our easy steps! All that’s left to do is to bake and enjoy with garlicky broccoli and sweet potato mash. Don't forget the delicious DIY garlic-maple dip to serve on the side!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Leg (Boneless)
2 tbsp
Maple Syrup
340 g
Sweet Potato
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
1 cup
Corn Flakes
(Contains Barley)
6 g
Garlic
227 g
Broccoli, florets
1 unit
Lemon
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
½ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F and wash and dry all produce. Add cornflakes to a large zip-top bag. Seal shut. Using a rolling pin, crush cornflakes into a breadcrumb-like texture. Add crushed cornflakes to a shallow dish. Add 6 cups water and 2 tsp salt (use same for 4 ppl) to a large pot. Cover and bring to a boil over high heat. Peel, then cut sweet potatoes into 1-inch pieces.
While water comes to a boil, line a baking sheet with parchment paper and pat chicken dry with paper towels. Cut chicken into 3-inch pieces. Season with salt and pepper. Add chicken to the prepared baking sheet. Brush 1/2 tbsp mayo (dbl for 4 ppl) over tops of chicken, then press mayo-coated tops into cornflakes. Press any remaining cornflake crumbs on top, then drizzle with 1/2 tbsp oil (dbl for 4 ppl).
Bake chicken in the middle of the oven, until cooked through, 20-25 min.** Add sweet potatoes to the boiling water. Cook, uncovered, until fork-tender, 12-15 min. Reserve 2 tbsp of potato water (dbl for 4 ppl), then drain and return to the same pot, off heat.
While sweet potatoes cook, cut broccoli into bite-sized pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic. Mix together 1 tsp lemon zest, 1 1/2 tsp lemon juice, 1/4 tsp garlic (dbl all for 4 ppl), half the maple syrup and remaining mayo in a small bowl. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil and 1 tbsp butter (dbl both for 4 ppl). Stir together, until butter melts, 30 sec. Add broccoli, remaining garlic and 1 tbsp water (dbl for 4 ppl). Stir together. Cover and cook, stirring occasionally, until broccoli is tender, 5-6 min. Season with salt and pepper.
Add remaining maple syrup, reserved water and 1 tbsp butter (dbl for 4 ppl) to the pot with potatoes. Using a potato masher, mash until smooth. Season with pepper. Divide broccoli, mash and chicken between plates. Serve with maple dip on the side. Squeeze over a lemon wedge if desired.
