American BBQ Chicken
with Sweet Potato Wedges & Caramelised Onion Chutney
Welcome to the American South, where the barbecue is famous and plentiful! Try this succulent, tangy chicken for a taste of the classic — it’s best cooked over medium-high heat to get that delicious char and light smoky flavours. Enjoy with a good dollop of chutney and fun sweet potato wedges for an Aussie take on the all-American fare.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 unit
sweet potato
1 unit
carrot
2 clove
garlic
1 packet
chicken thigh
1 sachet
All-American spice blend
1 head
broccoli
1 bunch
coriander
1 unit
lemon
1 tub
caramelised onion chutney
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1 cm wedges. Cut the carrot (unpeeled) into 1 cm-thick batons. TIP: Cut the vegetables to the correct size to ensure they cook in the allocated time! Place the sweet potato and carrots on separate oven trays lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Tightly wrap the garlic (unpeeled) in foil and place on the tray. Roast on the top rack of the oven for 25-30 minutes, or until tender.
While the vegetables are roasting, slice the chicken thigh into 2 cm thick strips. Place the chicken in a medium bowl with the All-American spice blend and a drizzle of olive oil. Toss to coat and set aside.
Cut the broccoli into 2 cm florets and slice the stalk into 1 cm batons. Roughly chop the coriander. Juice the lemon to get 2 tsp for 2 people / 1 tbs for 4 people.
Heat a drizzle of oil in a large frying pan over a medium-high heat. Once hot, add the chicken and cook for 5-6 minutes, or until browned and cooked through. TIP: The spice blend will char lightly, this just adds to the flavour! Once cooked, transfer the chicken to a plate and cover loosely with foil to keep warm.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the broccoli (stalks and florets) and cook, stirring, for 5-6 minutes, or until just tender. TIP: Add a dash of water to the broccoli to help it cook faster!
Carefully unwrap the garlic and squeeze the garlic flesh into a large bowl. TIP: Place the roasted garlic on the chopping board and press down to squish out the flesh! Mash the garlic with a fork until smooth. Add the lemon juice and olive oil (2 tsp for 2 people / 1 tbs for 4 people) to the bowl. Season with a pinch of salt and pepper. Add the carrot and broccoli to the dressing and toss to coat.
Divide the garlicky veg, sweet potato and American BBQ chicken between plates. Garnish with the coriander. Serve the caramelised onion chutney on the side.