Black garlic chicken
Ready in around 30 mins
- Energy: 2,523kJ (603kcal)
- Protein: 43g
- Carbohydate: 29g
- Sugars: 8g
- Fat, total:33g
- Saturated:19g
- Sodium:708mg
- Contains:Milk, Sulphites
1. TO PREPARE THE ANNA POTATOES:
Line a small oven dish with baking paper. Place the Anna seasoning into a microwave or a small pot until melted. Place the steamed sliced potatoes into the dish, add the Anna seasoning, season with salt and pepper and mix gently until all combined. Bake for 22-25 mins or until potatoes are cooked through and the gratin is golden on top.
2. TO COOK THE VEGETABLES:
Snap the woody ends off the asparagus and discard – they will naturally snap in the right place - then cut in half. Cut the mushrooms in half or quarters. Remove the parsley leaves discarding their stalks then chop finely. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and cook for 1-2 mins. Add the asparagus and cook for 3-4 mins until charred and cooked through. Remove from the pan and cover to keep warm.
3. TO COOK THE CHICKEN:
Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Slice in half lengthwise down the middle to create two strips. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the chicken, season with salt and pepper and cook for 2-3 mins on each side to colour and cook through. Reduce the heat to medium-low and pour over the black garlic cream and peas. Cook for 2 mins to heat and reduce the sauce slightly.
TO SERVE:
Place the Anna potatoes and vegetables on a plate. Top with the chicken in black garlic cream and a sprinkle of parsley.
- 1 pot of anna seasoning
- 1 pack of asparagus
- 1 pot of black garlic cream
- 1 pack of free-range chicken thigh
- 1 bag of parsley
- 1 bag of mushrooms
- 1 pot of peas
- 1 pack of steamed sliced potatoes
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