Seared Chicken on Cashew & Miso Braised Chickpeas
with Courgette, Spinach, Greek Style Cheese and Pumpkin Seeds
- Cashew nuts
- Nuts
- Soya
- Milk
- May contain traces of allergens
- Celery
- Brazil nuts
- Nuts
- Peanut
- Pecan Nuts
- Cashew nuts
- Pistachio nuts
- Walnuts
- Hazelnuts
- Macadamia Nuts
- Almonds
This Seared Chicken on Cashew & Miso Braised Chickpeas uses cashew butter to build a creamy, savoury sauce for the chickpeas, given an umami depth with miso. Top with perfectly seared chicken and you've got a sensationally savoury dinner.
Ingredients
2 unit(s)
Skin-On British Chicken Breasts
1 unit(s)
Onion
1 unit(s)
Courgette
(May contain traces of: Celery)
30 grams
Cashew Butter
(Contains: Cashew nuts, Nuts May contain traces of: Brazil nuts, Nuts, Peanut, Pecan Nuts, Cashew nuts, Pistachio nuts, Walnuts, Hazelnuts, Macadamia Nuts, Almonds)
10 grams
Chicken Stock Paste
1 carton(s)
Chickpeas
40 grams
Baby Spinach
15 grams
Miso Paste
(Contains: Soya)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Pumpkin Seeds
1 sachet(s)
Chilli Flakes
Not included in your delivery
50 milliliter(s)
Boiling Water
20 grams
Butter
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the chicken breasts lengthwise down the middle to create two equal-sized, skin-on breasts. TIP: Slice the chicken apart carefully to ensure the skin remains intact.
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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.
Transfer the chicken to a baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the onion. Trim the courgette and slice into 1cm thick rounds.
Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until softened, 10-12 mins.
While the onion fires, boil a half-full kettle.
Halfway through frying, add the courgette to the onions and continue to fry until tender, 5-6 mins.
Add the boiling water (see pantry for amount) from your kettle to a small bowl and stir in the cashew butter until completely dissolved.
Stir the dissolved cashew butter and water, chicken stock paste, chickpeas and their liquid into the onions and courgette.
Bring to the boil, then reduce the heat and simmer, stirring regularly, until thickened, 5-6 mins.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir in the miso paste and butter (see pantry for amount) until melted. Season with salt and pepper.
Once the chicken is cooked, sliced widthways into 1cm thick slices.
Share the miso-cashew chickpeas between your serving bowls.
Top with the sliced chicken. Drizzle the honey (see pantry for amount) over the chicken.
Crumble over the Greek style salad cheese, scatter over the pumpkin seeds and sprinkle over the chilli flakes (add less if you'd prefer things milder) to finish.
