Roasted Chicken and Chilli & Chive Sauce
with Spinach and Potatoes
Looking for a quick and tasty midweek dinner option? Try cooking up our Roasted Chicken and Chilli & Chive Sauce in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
2
Skin-On Chicken Breasts
450
Potatoes
100
Baby Spinach
½
Red Chilli
1
Chives
1
Garlic Clove
5
Chicken Stock Paste
75
Creme Fraiche
(Contains Milk)
Not included in your delivery
75
Water for the Sauce
15
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) Heat a drizzle of oil in a frying pan on high heat. Once hot, lay in the chicken, skin-side down. Season with salt and pepper. Fry until golden, 3-4 mins, then turn and cook for 1 min on the other side.
c) Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked, 12-15 mins. Set the pan aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) Meanwhile, fill a large saucepan with boiling water from your kettle and return to the boil with 1/2 tsp salt.
b) Chop the potatoes into 2cm chunks (no need to peel) and add to the pan.
c) Cook until you can easily slip a knife through, 12-15 mins. Add the spinach for the final min of cooking time.
d) Drain well in a colander and return to the pan, off the heat. Cover with the lid to keep warm.
a) While the potatoes cook, halve, deseed and finely chop the chilli.
b) Finely chop the chives (use scissors if easier).
c) Peel and grate the garlic (or use a garlic press).
d) Return the (now empty) frying pan to medium heat. Add a drizzle of oil if the pan is dry.
a) When hot, add the chilli (add less if you'd prefer things milder) and garlic to the pan and stir-fry for 1 min.
b) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil and simmer until slightly reduced, 2 mins.
c) Mix in the creme fraiche and three quarters of the chives. Season to taste with pepper, then remove from the heat.
a) When the chicken is almost cooked, gently reheat the sauce. Add a splash of water if it's a little thick.
b) Season the cooked spinach and potatoes with salt and pepper. Add the butter (see pantry for amount) and stir to combine.
a) Cut the chicken widthways into 2cm thick slices, then transfer to your plates.
b) Share out the spinach and potatoes alongside, then spoon the chilli & chive sauce over the chicken.
c) Finish with a sprinkling of the remaining chives.
Enjoy!
