Chicken Shawarma Plate
with Thick Cut PotatoesCalories
:
700 kcalProtéines
:
45g protéinesDurée de préparation
:
30 minutesDifficulty
:
FacileAllergènes:
- Blé
- Lait
- Noix
- Lait
- Moutarde
- Arachides
- Sésame
- Soya
- Sulfites
- Peut contenir des traces d’allergènes
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
2 pièce(s)
Poitrines de poulet
250 g
Pomme de terre à chair jaune
170 g
Haricots verts
1 pièce(s)
Carotte
7 g
Persil
2 pièce(s)
Concentré de bouillon de poulet
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
2 cs
Sirop d'érable
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
3.5 cs
Beurre*
(Contient: Lait)
2 cs
Lait*
(Contient: Lait)
Ustensiles
•Passoire
•Grande casserole
•Cuillères à mesurer
•Plaque de cuisson
•Grande poêle antiadhésive
Instructions
1
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Ask your young chef to snap the stems from the green beans.
- While your young chef is busy, peel carrots.
- Cut carrots into 1/4-inch half moons.
- Remove any brown spots from potatoes, then cut potatoes into 1-inch pieces.
2
- Get your young chef to add potatoes to a large pot with 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
3
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
4
- Meanwhile, add carrots and 1/4 cup (1/2 cup) water to the same pan. Simmer for 4-5 min, stirring occasionally, until carrots begin to soften.
- Add green beans and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter and half the maple syrup. Cook for 1 min, stirring often, until veggies are glazed and tender. Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
5
- Get your Young Chef to whisk the broth concentrate and 1/2 cup (1 cup) in a medium bowl.
- Heat the same pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan to melt.
- Sprinkle over Cream Sauce Spice Blend. Cook for 20 sec, stirring often, until a paste forms.
- Whisk broth mixture and remaining maple syrup into pan. Cook for 2-3 min, until sauce thickens and becomes smooth. Remove from heat, then season with salt and pepper.
- Meanwhile, get your Young Chef to mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until creamy. Season with salt and pepper.
6
- Ask your young chef to use a pair of kid's scissors to snip the chives.
- Meanwhile, thinly slice chicken.
- Divide mash, chicken and veggies between plates.
- Spoon gravy over chicken.
- Get your Young Chef to sprinkle over chives.
