Spiced Chicken in Passion Fruit Glaze
with Brazilian Style Spices, Coriander and Roasted Sweet Potato
- Sulphites
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- May contain traces of allergens
Sharp, sweet and aromatic, passion fruit pairs wonderfully with the heat of Brazilian spices to create a delicious sauce for the chicken in this recipe. Serve alongside roasted sweet potato slices and a cooling salad and this balanced dish packs in flavour.
Ingredients
2 unit(s)
Sweet Potato
1 unit(s)
Passion Fruit
1 unit(s)
Baby Cucumber
1 bunch(es)
Coriander
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Brazilian Style Spice Mix
(May be present: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)
15 grams
Honey
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
50 milliliter(s)
Water for the Sauce
15 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Slice the sweet potatoes into 1cm thick rounds (no need to peel).
Put the sweet potato slices onto a large baking tray. Drizzle with oil, 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 top shelf until golden, 25-35 mins. Turn halfway through.
Lay the chicken onto a baking tray, drizzle with oil, sprinkle over half the Brazilian style spice mix 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.
While everything roasts, halve the passion fruit. Using a small spoon, scoop the pulp and seeds into a small bowl.
Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.
Roughly chop the coriander (stalks and all).
In a salad bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for later.
Heat a drizzle of oil in a small frying pan on medium heat.
Once hot, add the remaining Brazilian style spice mix and fry until fragrant, 1 min.
Add the passion fruit seeds, honey and water (see pantry for amount) to the pan and simmer until the sauce is sticky and thickened, 3-4 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Stir in the butter (see pantry for amount) and half the coriander, then remove from the heat. Season with salt and pepper.
When everything's ready, add the cucumber and baby leaves to the bowl with the dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy!
When the chicken is cooked, slice into 1cm thick slices.
Share the sliced chicken, sweet potato and salad between your plates.
Spoon the passion fruit glaze over the chicken and sprinkle the remaining coriander all over to finish.
