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Almond-Crusted Chicken Thighs
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Almond-Crusted Chicken Thighs

Almond-Crusted Chicken Thighs

with Creamy 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 potato mash and garlicky broccoli.

Allergens:
Almonds/Amandes
Wheat
Egg
Mustard
Milk
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
DifficultyEasy

Ingredients

serving amount

280 g

Chicken Thighs

28 g

Almonds, sliced

(Contains Almonds/Amandes)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

350 g

Yellow Potato

2 piece

Garlic, cloves

227 g

Broccoli, florets

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

¼ cup

Milk*

(Contains Milk)

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Nutrition Values

Calories800 kcal
Fat50 g
Saturated Fat13 g
Carbohydrate53 g
Sugar6 g
Dietary Fiber8 g
Protein40 g
Cholesterol175 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Shallow Dish
Measuring Spoons
Paper Towel
Baking Sheet
Parchment Paper
Large Pot
Potato Masher
Peeler
Colander

Instructions

Prep and make breading
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. 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 mixture to a shallow dish. Season with salt and pepper, then stir to combine.

Prep and coat chicken
2

Pat chicken dry with paper towels.Coat all over with mayo.Working with one chicken thigh at a time, press both sides into almond-panko mixture to coat completely.

Roast chicken
3

Transfer coated chicken to a parchment-lined baking sheet and drizzle with 1/2 tbsp (1 tbsp) oil.Roast in the middle of the oven, until golden-brown and cooked through, 18-20 min.**

Make mash
4

Meanwhile, peel, then cut potatoes into 1/2-inch pieces.Add 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 potatoes to the same pot, off heat.Mash 1 tbsp (2 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until smooth. Season with salt and pepper, to taste.

Cook broccoli
5

Meanwhile, cut broccoli into bite-sized pieces. Peel, then mince or grate garlic.Heat the same pan (from step 1) over medium. When hot, add 1 tbsp (2 tbsp) butter, swirl the pan until melted, 1 min. Add broccoli, 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.

Finish and serve
6

Divide garlic broccoli, creamy mash and almond-crusted chicken between plates.