Smokey Double Chicken Shawarma & Hummus Plate
with Lemon Pepper Fries, Garlic Flatbreads & Cucumber Salad
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
Potato
1
Lemon Pepper Seasoning
1
Paprika Spice Blend
2
Chicken Thigh
1
Cucumber
1
Tomato
2
Garlic
1
Mini Flour Tortillas
1
Mixed Salad Leaves
1
Hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
1
olive oil
honey
Nutritional Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, in a medium bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken thigh, turning to coat. • When fries have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat then add the honey and a splash of water, turning to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your chicken thigh, season chicken in a large bowl. Cook chicken in batches for best results, returning all chicken to the pan before adding the honey.
----------CCM TEXT---------- • Meanwhile, in a large bowl, combine paprika spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken thigh, turning to coat. • When fries have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, in batches, until browned and cooked through, 10-14 minutes. • Remove pan from heat then add the honey and a splash of water, turning to coat.
• While chicken is cooking, thinly slice cucumber into rounds. • Cut tomato into thin wedges. • Finely chop garlic.
• In a small bowl, combine garlic, a generous drizzle of olive oil and a pinch of salt and pepper. • Spread mini flour tortillas out evenly on a second lined oven tray (don’t worry if they overlap!) and brush or spread with some garlic oil. • Bake until golden, 5-8 minutes.
TIP: If your tray is crowded, toss the tortilla strips halfway through baking.
• In a second medium bowl, combine cucumber, tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.
• Slice chicken. • Divide smokey chicken shawarma, lemon pepper fries, cucumber salad and garlic tortillas between plates. • Serve with hummus. Enjoy!