Herby Parsley Chicken with Diced Chorizo
with Sticky Baked Potatoes, Green Beans and Crispy Kale
This Herby Parsley Chicken with Diced Chorizo is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
Flat Leaf Parsley
2
Skin-On Chicken Breasts
450
Potatoes
150
Green Beans
2
Garlic Clove
30
Tomato Puree
40
Mango Chutney
100
Chopped Kale
60
Chorizo
Not included in your delivery
2
Oil for the Chicken
2
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C.
Finely chop the parsley (stalks and all) and pop into a medium bowl with the olive oil for the marinade (see ingredients for amount). Season with salt and pepper and mix together.
Add the chicken to the bowl and mix to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a frying pan on medium-high heat (no oil).
Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.
Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Trim the green beans.
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast the potatoes on the middle shelf until golden, 25-35 mins. Turn halfway through.
Once seared, transfer the chicken to another baking tray, skin-side up, then roast on the top shelf until cooked, 18-25 mins.
When the chicken is cooked, transfer to a board to rest for a couple of mins loosely covered in foil. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While everything roasts, peel and grate the garlic (or use a garlic press). Pop into a bowl with the tomato puree, mango chutney and the water for the sauce (see ingredients for amount). Mix together your sticky sauce and set aside.
Wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins, then add a splash of water and immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins, then remove from the heat.
Meanwhile, once the potatoes have roasted, add the sticky sauce and chorizo to the tray and mix together until well coated.
Lay the kale on top, drizzle with a little oil and season with salt and pepper. TIP: Remove any tough stalks from the kale. Return the tray to your oven and bake until the kale is crispy, 4-5 mins.
When everything is ready, cut the chicken widthways into 2cm slices.
Add the green beans to the veg tray and mix together with the potatoes, kale and chorizo, then share between your plates. Top with the herby chicken. Enjoy!
Step 5 MOD: If you've chosen to add diced chorizo to your meal, add to the potato baking tray when you add the sticky sauce and mix together until well coated. Then add the kale and continue as instructed.
