Cajun Spiced Fried Chicken and Roasted Chorizo Potatoes
with Green Beans, Broccoli and Creamy Chive Sauce
This recipe is a celebration of contrasts. Roast potatoes are the perfect counterpart to juicy chicken in a crispy coating of breadcrumbs. Comfort food of the highest order but with a side of beans to bring some greenery.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
80 grams
Green Beans
1 bunch(es)
Chives
200 grams
Broccoli Florets
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Cajun Spice Mix
90 grams
Diced Chorizo
(Contains: Milk)
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the potato chunks 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.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the green beans. Finely chop the chives (use scissors if easier).
Halve any large broccoli florets.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and season with the Cajun spice mix, salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
When the potatoes have 10 mins remaining, add the chorizo to the tray and roast on the top shelf until tender, 10-12 mins.
Transfer the chicken to a medium baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.
Meanwhile, boil a half-full kettle. Pour the boiled water into a medium saucepan with ½ tsp salt and heat on high.
Bring it back to the boil, then add the beans and broccoli and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan. Season and toss in some olive oil.
Wipe out the (now empty) frying pan and return to medium heat.
Add the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount).
Bring to the boil, then remove from the heat and stir through the chives. Taste and season if needed.
Share the Cajun spiced chicken and roasted chorizo potato chunks between your plates.
Serve the green beans and broccoli alongside. Drizzle the creamy chive sauce over the chicken to finish.
