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5. HelloFresh's Paleo Cranberry Thyme Chicken. Ingredients: Chicken, potatoes, brussels sprouts, cranberry jam, dried thyme, red onion, chicken stock concentrate, fry seasoning. This sweet and salty cranberry thyme chicken has healthy brussels sprouts loaded with vitamins and minerals. It also has potent antioxidants and high fiber that are.

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In a microwave-safe bowl, combine vegetable base, 2 Tbsp. water, 1 tsp. thyme, and cornstarch. Microwave until sauce thickens, 30-60 seconds. Carefully remove from microwave. Add cranberry sauce and stir to combine. In a mixing bowl, combine sour cream, buttermilk-dill seasoning, and 1 tsp. water. Carefully remove tray from oven.

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Drain the potato and green beans and set aside to cool. 3. While the potato is cooking, combine the salt (for the chicken) and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the thyme, rosemary, garlic, lemon zest, panko breadcrumbs and a good pinch of salt and pepper.

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Transfer to a cutting board to rest, 5 minutes. • Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and thyme; cook until fragrant, 30 seconds. • Stir in stock concentrates, honey, and ¼ cup water (½ cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until reduced by half, 3-4 minutes.

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Swap in chicken or beef for pork; cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side. 4 • Roast pork on middle rack until cooked through, 10-12 minutes.

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PDF. 1. Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

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Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a plate. Wipe out pan. • Heat another drizzle of oil in pan used for chicken over medium-high heat. Add remaining minced thyme and cook until fragrant, 30 seconds. • Stir in jam, mustard, remaining stock concentrates, and ¼ cup water (1⁄3.

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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through cooking.

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Cook until couscous is tender, 6-8 minutes. • Drain any excess water if necessary. Keep covered off heat until ready to use in Step 6. • Pat chicken* dry with paper towels; season all over with thyme, salt, and pepper. • Heat a drizzle of oil in pan used for zucchini over medium-high heat.

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Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 30 seconds to 1 minute. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water (1½ cups for 4 servings) and bring to a boil.

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Once oil is hot, add chicken and sear on one side until golden brown on bottom, 2-3 minutes. • Turn off heat; transfer chicken, seared sides up, to a baking sheet. Roast on top rack until cooked through, 12-18 minutes. Wash out pan. • While chicken roasts, heat a 1⁄3-inch layer of oil in same pan over medium-high heat.

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Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from the stem and finely chop. Cut potatoes into 1/2-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) and half the chopped thyme on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 20-22 min.

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Wash out pan; let cool 1 minute. • Return pan to medium-high heat; add stock concentrate, jam, ¼ cup water, ¼ tsp thyme, and ¼ tsp sugar (for 4 servings, use ½ cup water, ½ tsp thyme, and ½ tsp sugar). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Turn off heat.

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In a medium bowl, stir together grated potatoes, shallots, flour, remaining thyme. Season with 1/2 tsp salt and pepper. Set aside. 3. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then chicken. Pan-fry until golden-brown, 2-3 min per side.