Smoky Maple Chicken & Cheesy Corn Sweet Potato Wedges
with Baby Gem Salad
- Milk
- Sulphites
- Celery
- May contain traces of allergens
Try something new with our Smoky Maple Chicken and Cheesy Corn Sweet Potato Wedges. Inspired by American barbecue, this recipe glazes the chicken with a smoky maple dressing, bringing sticky sweetness that's complemented by the sweet potato wedges.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Mexican Style Spice Mix
160 grams
Sweetcorn
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
26 grams
Smoky Base Paste
15 grams
Maple Syrup
2 unit(s)
British Chicken Breasts
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the Mexican style spice mix, 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, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, drain the sweetcorn in a sieve.
Grate the Cheddar. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
In a small bowl, combine the smoky base paste and half the maple syrup.
Lay the chicken onto a baking tray, drizzle with oil and 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.
Roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
When the sweet potato wedges have about 10 mins left, remove the tray from the oven and gently push the wedges together.
Sprinkle the sweetcorn and cheese evenly over the top. Return to the oven for the remaining time until the cheese is melted and golden, 10-12 mins.
In the meantime, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix together.
When everything's ready, add the baby gem to the dressing and toss to coat.
When the chicken is cooked, spread the smoky glaze all over. Slice into 1cm thick slices.
Drizzle the remaining maple syrup over the smoky sticky chicken.
Divide the maple glazed chicken and cheesy corn loaded wedges between plates.
Serve the baby gem salad on the side. Add the mayo (see pantry for amount) for dipping your chips.
