Chicken and Potato Hash
with Spring Greens and Apple
Our chicken and potato hash is an uncomplicated dish brimming with flavour, like delicate garlic, bold wholegrain mustard or sweet and savoury tones of apple and sage jelly. Made with golden roasties, chicken thighs and fresh spring greens, it is hearty and wholesome - everything you need after a busy weekday.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
1
Apple and Sage Jelly
150
Sliced Spring Greens
½
Wholegrain Mustard
260
Diced Chicken Thigh
1
Apple
1
Garlic Clove**
1
Red Onion
450
Potatoes
Cooking Instructions and Tips
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop on a baking tray and drizzle with oil. Season with salt and pepper, toss to coat then spread out and roast on the top shelf of your oven until golden and crisp, 25-30 mins. Turn halfway.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Halve, peel and finely slice the red onion. Quarter the apple, remove the core then chop into 2cm chunks. Peel and grate the garlic (or use a garlic press). When you turn the potatoes, add the sliced red pepper to the tray and return to the oven for the remaining 12-15 mins cooking time.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the diced chicken along with a pinch of salt and pepper. iIMPORTANT: Remember to wash your hands after handling raw meat. Fry, stirring occasionally, until golden and cooked through, 8-10 min. IMPORTANT: The chicken is cooked when no longer pink in the middle. Transfer the chicken to a bowl and set aside.
Return the now empty frying pan to medium heat with a drizzle of oil. Add the red onion and apple along with a pinch of salt and cook, stirring occasionally, until soft and sticky, 8-10 mins. When done, tip into the bowl with the chicken.
Wipe out the frying pan and return it to medium heat with a drizzle of oil. Add the spring greens and a splash of water and stir- fry until wilted, 3-4 mins. Stir in the garlic for the final minute, then stir in the wholegrain mustard and apple and sage jelly. Tip the roasted potatoes and peppers into the pan along with the chicken, onions and apple. Mix everything together well and cook until everything is piping hot, 2-3 mins.
Season to taste with salt and pepper if needed, then divide the chicken and potato hash between your plates. Dig in!
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