Crispy Skin Double Chicken & Cheesy Roasted Hispi Cabbage
with Spiced Chips and Balsamic Rocket Salad
- Milk
- Sulphites
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
Bring a fresh flavour to your plates with hispi cabbage. Also known as sweetheart cabbage, charred hispi cabbage wedges are something of a staple in modern British restaurants, so we wanted to make our own version. Charred, roasted or grilled, bringing a lick of heat to the cabbage results in caramelised and tender layers.
Ingredients
450 grams
Potatoes
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Sweetheart Cabbage
4 unit(s)
Skin-On British Chicken Breasts
50 grams
Mature Cheddar Cheese
(Contains: Milk)
75 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Dried Rosemary
20 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over half the Mediterranean style seasoning and 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, bake on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim the hispi cabbage, then cut lengthways into 4cm wedges.
Nestle the wedges cut side up in a small baking dish and drizzle with oil. Season with salt and pepper.
Roast on the top shelf until charred and tender, 25-30 mins.
Next, carefully slice the skin joining the chicken breasts together lengthways down the middle to separate the breasts. 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.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper.
Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.
Once browned, transfer the chicken to a medium baking tray, skin-side up.
Sprinkle the remaining Mediterranean style seasoning over the chicken, drizzle with oil and turn to coat in the seasoning.
Roast the chicken on the top shelf alongside the cabbage until cooked, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, grate the Cheddar cheese.
Once the chicken and cabbage have finished roasting, remove from the oven and transfer the chicken to your board, cover with foil and allow to rest for a few mins.
Once the cabbage is cooked, drizzle over the creme fraiche and sprinkle over the cheese and dried rosemary. Return to the top shelf until golden and bubbling, 7-9 mins more.
When everything's ready, slice the chicken widthways.
Serve the chicken, cheesy cabbage and chips between your serving plates.
Add a handful of rocket leaves alongside and drizzle over the balsamic glaze to finish.
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