Memphis Dry Rub Chicken Thighs

1. Cook Potatoes Bring 2½ litres water to a boil in a large pot. Turn oven on to 425°F. Line baking sheet with foil. Cut potatoes into 1 inch pieces. On baking sheet, combine potatoes with 1 tbsp. oil. Season to taste with salt and pepper. Transfer baking sheet to oven and cook 17–20 minutes until tender and golden.

2. Prepare Ingredients Meanwhile, remove husks and silk from corn on the cob and cut in half. Pick and chop dill leaves. Peel onion and trim ends. Dice the onion in 1/4 pieces. Drain chicken and pat dry with paper towel. Use clean hands to press spice blend into chicken and season well with salt and pepper. Wash hands with hot, soapy water.

3. Prepare Potato Salad Dressing and Cook Corn In a medium bowl, combine half of both dressing base and apple cider vinegar to taste. Add onion, dill and horseradish sauce to taste and combine. Season to taste with salt and pepper and set aside. Once water is boiling, add corn and cook 6–8 minutes until tender. Remove from pot and set aside.

4. Cook Chicken Meanwhile, heat 1 tbsp. oil in a large skillet over medium. Once hot, add chicken and cook for 3–5 minutes on each side until chicken reaches an internal temperature of 165°F.

5. Prepare Coleslaw Meanwhile, in a second medium bowl, combine remaining of both dressing base and apple cider vinegar to taste. Add cabbage carrot slaw and combine. Season to taste with salt and pepper.

6. Finish Potato Salad and Serve Add potatoes and cheese to bowl with dressing and combine. Taste and adjust seasoning with salt and pepper. Divide chicken, potato salad, coleslaw and corn between serving plates. Spread butter on corn, if desired. Enjoy!

360gChicken Thighs

1unitCorn Cob(s)

350gYukon Potatoes

180gCabbage Carrot Slaw

87mlDressing Base (allergens: milk, egg, mustard, soy)

20mlApple Cider Vinegar

15mlHorseradish

2unitDill

35gAged Orange Cheddar Cheese

0.5unitRed Onion(s)

11gSpice Blend

What you need Large pot, Baking sheet, Foil, Bowls, Large skillet

740 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 69g

23%

fat 32g

49%

cholesterol 175mg

58%

fiber 9g

36%

protein 43g

saturated 9g

45%

sodium 530mg

22%

sugar 14g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg