Ready in around 25 mins
- Energy: 2676kj (639Kcal)
- Protein: 40g
- Carbohydrate: 53g
- Fat: 24g
- Contains: Milk, Gluten, Sulphites
Preheat oven to 210°C (fan bake)
1. TO COOK THE CHICKEN:
Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Mix flour in a bowl with salt and pepper. Break egg into another bowl and whisk. Spread panko crumbs on a plate. First dip chicken pieces in flour mix and shake off excess, then dip in egg mix and allow excess to drip off. Finally roll in panko crumbs to coat well. Place crumbed chicken on a lined tray with baking paper. Drizzle with olive oil and bake for 20-22 mins, until cooked through.
2. TO COOK SMOKY KUMARA BITES AND VEGETABLES:
Peel the carrot and cut in half lengthways then cut into 3cm pieces. Empty the steamed kumara on an oven tray with baking paper. Add the carrot then sprinkle over the smoky spices blend and drizzle with a little olive oil and turn to coat. Bake in the preheated oven for 10-12 mins. Snap the woody ends off the asparagus and discard – they will naturally snap in the right place. Trim the ends off the broccolini. Add the asparagus and broccolini to the kumara and carrot, drizzle with a little oil, season with salt and pepper and cook for a further 10 mins.
3. TO HEAT THE CORN AND BACON CREAM SAUCE:
Roughly chop the Italian parsley leaves discarding the stalk. Empty the pot of corn and bacon cream sauce into a pot and heat over a medium-low heat stirring often for 1-2 mins until heated through and season with salt and pepper.
Divide smoky kumara and vegetables between plates. Top with Maryland chicken and spoon over creamed corn and bacon sauce.
- 1 pack of free-range chicken thighs
- 1 pack of broccolini
- 1 carrot
- 1 bunch of asparagus
- 1 pack of steamed kumara
- 1 pot of corn and bacon cream sauce
- 1 sachet of smoky spice blend
- 1 sachet of panko crumb
- 1 pack of Italian parsley
- Pantry Staples:
- 3 tbsps flour