Hot and Spicy Chicken and Chilli-Tomato Relish
with Wedges and Baby Gem Salad
- Sulphites
- Almonds
- Nuts
- Celery
- May contain traces of allergens
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
An alternative twist on steak night with salty and spicy chicken, this recipe also involves making your own relish.
Ingredients
2 unit(s)
British Chicken Breasts
450 grams
Potatoes
1 sachet(s)
Chermoula Spice Mix
1 unit(s)
Red Onion
1 unit(s)
Garlic Clove
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
Intense™ Tomato
37.5 grams
Red Pepper Chilli Jelly
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Not included in your delivery
1 tsp
Sugar for Pickling
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over half the chermoula spice mix, 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, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Cut the Intense™ tomatoes in 1cm chunks.
In a small bowl, combine the sugar for the pickle (see pantry for amount) with half the cider vinegar and a pinch of salt. Mix in half the red onion. Set aside to pickle.
Heat a drizzle of oil in a small saucepan on medium-high heat.
Once hot, add the remaining onion and stir-fry until softened, 4-5 mins.
Next, add the garlic and tomatoes. Fry for 1-2 min more, then stir in the red pepper chilli jelly, sugar and water for the sauce (see pantry for both amounts) and the remaining cider vinegar.
Bring to a boil, then lower the heat and simmer until thickened and glossy, 4-5 mins. Taste and season with salt and pepper if needed. Set aside for later.
While the sauce simmers, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with the salt, pepper and remaining chermoula spice mix.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a board, drizzle over the honey (see pantry for amount). Cover with foil and rest for a couple of mins.
When everything's ready, add the baby gem to the bowl with the pickled onions. Drizzle over the olive oil for the dressing (see pantry for amount), then toss to coat.
Share the chicken breasts between your plates, spooning over the chilli-tomato relish (reheat first if needed).
Serve the wedges and salad alongside. Add a dollop of mayo (see pantry for amount) for dipping.
Sprinkle the flaked almonds over the chicken to finish.
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