Crispy Chicken with Chilli & Chive Sauce
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Crispy Chicken with Chilli & Chive Sauce

Crispy Chicken with Chilli & Chive Sauce

Spinach and Potatoes

Looking for a quick and tasty midweek dinner option? Try cooking up our Chicken, Chilli & Chive Sauce & Spinach in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Spicy
Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

2

Skin-On Chicken Breasts

450

Potatoes

100

Baby Spinach

½

Red Chilli

1

Chives

1

Garlic Clove

½

Chicken Stock Powder

75

Creme Fraiche

(Contains Milk)

Not included in your delivery

50

Water for the Sauce

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Nutritional information

Energy (kcal)509 kcal
Energy (kJ)2130 kJ
Fat19 g
of which saturates9 g
Carbohydrate42 g
of which sugars2 g
Protein45 g
Salt0.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Tongs
Grill Pan
Chopping Board
Medium Saucepan
Colander
Knife
Garlic Press
Plate
Spoon

Instructions

Roast the Chicken
1

a) Preheat your oven to 220°C, fill and boil your kettle.b) Heat a drizzle of oil in a frying pan on high heat, season the chicken with salt and pepper. Lay the chicken in the pan skin-side down. Fry until golden, 3-4 mins, then turn and cook for another minute on the other side. IMPORTANT: Wash your hands and equipment after handling raw meat.c) Put the chicken on a baking tray, skin-side up, roast on the top shelf of your oven until cooked, 12-15 mins. Keep the frying pan, you’ll need it again soon. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Potato Time
2

a) Meanwhile, fill a large saucepan with boiling water from your kettle and return to the boil with 0.5 tsp of salt.b) Chop the potatoes into 2cm chunks (no need to peel) an add to the pan. Cook until you can easily slip a knife through them, 12-15 mins, adding the spinach for the final minute of cooking. c) Drain in a colander and return to the pan with the lid on, off the heat.

Prep
3

a) While the potatoes cook, halve, deseed and finely chop the chilli.b) Finely chop the chives (or use scissors). Peel and grate the garlic (or use a garlic press). c) Return the frying pan to a medium heat (no need to wash it). Add a drizzle of oil if the pan is dry.

Start the Sauce
4

a) When hot, add the chilli (add less if you don't like too much heat) and garlic to the pan and stir-fry for 1 minute. b) Add the water and chicken stock powder to the pan, bring to the boil and simmer until slightly reduced, 2 mins.c) Stir the crème fraîche into the pan along with three-quarters of the chives. Season to taste with pepper, then remove the pan from the heat.

Finish Up
5

a) When the chicken is almost cooked, gently reheat the sauce. TIP: Add a splash of hot water if it needs loosening.b) Season the spinach and potatoes with a pinch of salt and pepper. TIP: Add a knob of butter if you have any!

Serve
6

a) Divide the spinach and potatoes between your plates.b) Serve the chicken breast alongside and spoon the chilli and chive sauce all over.c) Finish with a sprinkling of remaining chives and enjoy!