Almond-Crusted Chicken Thighs
with Creamy Sweet 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 sweet potato mash and garlicky Brussels sprouts.
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 May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 unit
Sweet Potato
2 unit
Garlic, cloves
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
56 mL
Cream
(Contains Milk)
170 g
Brussels Sprouts
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 sweet potatoes into 1/2-inch pieces.
- Add sweet 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 sweet potatoes to the same pot, off heat.
- Mash 1 tbsp (2 tbsp) butter and cream into sweet potatoes until smooth. Season with salt and pepper, to taste.
- Meanwhile, thinly slice Brussels sprouts
- 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 sliced Brussels sprouts, 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 Brussels sprouts, creamy sweet potato mash and almond-crusted chicken between plates.
If you've opted to get chicken thighs, skip the step to butterfly, then prep and cook them in the same way the recipe instructs you to cook the chicken breasts.**