Sage is often a very underused herb in cooking. We show you how to crisp up these minty, peppery leave in butter, which is then drizzled over golden chicken, oven-roasted baby potatoes & silky onion. Complemented by a creamy, mustard-infused aioli. Garnished with toasted almonds for crunch.
Creamy Aioli Spuds & Grilled Chicken
Creamy Aioli Spuds & Grilled Chicken
with sage burnt butter & charred onion
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Almonds
- Baby Potatoes
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Mustard Yoghurt
- NOMU Poultry Rub
- Onion
- Onions
- Silvered Almonds
- Slivered Almonds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
OM-NOM NOMU POTATOES
Preheat the oven to 200°C. Spread the baby potatoes and the Onion on a roasting tray. Coat in oil, ½ the NOMU rub, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GARLIC-MUSTARD SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Remove from the pan, mix in the mustard-yoghurt, and season.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and coat with the remaining rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
NUTS & SAGE BUTTER
Return the pan, wiped down, to medium heat. Toast the Almonds until golden, 1-2 minutes. Mix in 15g [30g]|#7DA0D7 of butter and the sage leaves. Cook until the leaves are crispy, 2-3 minutes (shifting occasionally). Remove from pan.
TIME TO EAT
Make a bed of the creamy aioli, top with the roast, and the grilled Chicken. Scatter over the nuts, the sage leaves, and drizzle over the burnt butter. Dig in, Chef!
OM-NOM NOMU POTATOES
Preheat the oven to 200°C. Spread the baby potatoes and the Onion on a roasting tray. Coat in oil, ½ the NOMU rub, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GARLIC-MUSTARD SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Remove from the pan, mix in the mustard-yoghurt, and season.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and coat with the remaining rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
NUTS & SAGE BUTTER
Return the pan, wiped down, to medium heat. Toast the Almonds until golden, 1-2 minutes. Mix in 15g [30g]|#7DA0D7 of butter and the sage leaves. Cook until the leaves are crispy, 2-3 minutes (shifting occasionally). Remove from pan.
TIME TO EAT
Make a bed of the creamy aioli, top with the roast, and the grilled Chicken. Scatter over the nuts, the sage leaves, and drizzle over the burnt butter. Dig in, Chef!
OM-NOM NOMU POTATOES
Preheat the oven to 200°C. Spread the baby potatoes and the Onions on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GARLIC-MUSTARD SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Remove from the pan, mix in the mustard-yoghurt, and season.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and coat with the remaining rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
NUTS & SAGE BUTTER
Return the pan, wiped down, to medium heat. Toast the Almonds until golden, 1-2 minutes. Mix in 45g [60g]|#7DA0D7 of butter and the sage leaves. Cook until the leaves are crispy, 3-4 minutes (shifting occasionally). Remove from pan.
TIME TO EAT
Make a bed of the creamy aioli, top with the roast, and the grilled Chicken. Scatter over the nuts, the sage leaves, and drizzle over the burnt butter. Dig in, Chef!
OM-NOM NOMU POTATOES
Preheat the oven to 200°C. Spread the baby potatoes and the Onions on a roasting tray. Coat in oil, ½ the NOMU rub and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GARLIC-MUSTARD SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Remove from the pan, mix in the mustard-yoghurt, and season.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and coat with the remaining rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
NUTS & SAGE BUTTER
Return the pan, wiped down, to medium heat. Toast the Almonds until golden, 1-2 minutes. Mix in 45g [60g]|#7DA0D7 of butter and the sage leaves. Cook until the leaves are crispy, 3-4 minutes (shifting occasionally). Remove from pan.
TIME TO EAT
Make a bed of the creamy aioli, top with the roast, and the grilled Chicken. Scatter over the nuts, the sage leaves, and drizzle over the burnt butter. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Aioli Spuds & Grilled Chicken?
The preparation time for Creamy Aioli Spuds & Grilled Chicken with sage burnt butter & charred onion is between 20 and 35 minutes.
What is the total time required to make Creamy Aioli Spuds & Grilled Chicken with sage burnt butter & charred onion?
The total time required to make Creamy Aioli Spuds & Grilled Chicken with sage burnt butter & charred onion is between 35 and 50 minutes.
How many servings does Creamy Aioli Spuds & Grilled Chicken provide?
4 servings
What are the main ingredients in Creamy Aioli Spuds & Grilled Chicken?
Almonds, Baby Potatoes, Chicken, Free-range Chicken Mini Fillets, Fresh Sage, Garlic Clove, Garlic Cloves, Mustard Yoghurt, NOMU Poultry Rub, Onion, Onions, Silvered Almonds, Slivered Almonds
What is the nutritional information of Creamy Aioli Spuds & Grilled Chicken?
Calories: 670, Carbs: 70 grams, Fat: grams, Protein: 53.3 grams, Sugar: 14.4 grams, Salt: 3547 grams
How do I prepare Creamy Aioli Spuds & Grilled Chicken?
TIME TO EAT: Make a bed of the creamy aioli, top with the roast, and the grilled chicken. Scatter over the nuts, the sage leaves, and drizzle over the burnt butter. Dig in, Chef! NUTS & SAGE BUTTER: Return the pan, wiped down, to medium heat. Toast the almonds until golden, 1-2 minutes. Mix in 15g [30g]|#7DA0D7 of butter and the sage leaves. Cook until the leaves are crispy, 2-3 minutes (shifting occasionally). Remove from pan. GOLDEN CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and coat with the remaining rub. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. GARLIC-MUSTARD SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the garlic until fragrant, 30-60 seconds. Remove from the pan, mix in the mustard-yoghurt, and season. OM-NOM NOMU POTATOES: Preheat the oven to 200°C. Spread the baby potatoes and the onion on a roasting tray. Coat in oil, ½ the NOMU rub, and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Creamy Aioli Spuds & Grilled Chicken?
Almonds, Baby Potatoes, Chicken, Free-range Chicken Mini Fillets, Fresh Sage, Garlic Clove, Garlic Cloves, Mustard Yoghurt, NOMU Poultry Rub, Onion, Onions, Silvered Almonds, Slivered Almonds
How many calories does Creamy Aioli Spuds & Grilled Chicken have?
670 calories
How much fat content does Creamy Aioli Spuds & Grilled Chicken have?
grams
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