Spiced Chicken on Courgette & Potato Hash
with Charred Corn, Smashed Avocado and Soured Cream
Pile up roasted potatoes, spiced veg and chicken before topping with soured cream and smashed avocado for this Spiced Chicken on Pepper & Potato Hash to make a bowl full of colour and warming flavours.
The quantities provided above are averages only.
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
450 grams
Potatoes
160 grams
Sweetcorn
1 unit(s)
Red Onion
1 unit(s)
Courgette
(May contain traces of: Celery)
1 sachet(s)
Mexican Style Spice Mix
2 unit(s)
British Chicken Breasts
1 unit(s)
Garlic Clove**
75 grams
Soured Cream
(Contains: Milk)
1 pot(s)
Smashed Avocado
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks 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 middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, drain the sweetcorn in a sieve. Halve, peel and thinly slice the red onion. Trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.
Put half the Mexican style spice mix into a large bowl with a drizzle of oil. Season with salt and pepper, then mix together.
Sandwich each chicken breast between two pieces of baking paper or cling film. 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.
Add the chicken to the bowl of spices and turn to coat evenly all over. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, lay the chicken into the frying pan. Cook until browned, 3-4 mins each side.
Transfer the chicken to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pop the (now empty) pan back on medium-high heat with a drizzle of oil.
Once hot, add the onion, courgette and sweetcorn. Cook until golden and caramelised, 8-10 mins.
While the corn cooks, peel and grate the garlic (or use a garlic press).
Once the veg is caramelised, stir in the garlic and remaining Mexican style spice mix and stir-fry for 1 min more.
Season with salt and pepper, then remove from the heat for now.
Once the potatoes are cooked, put the veg pan back on medium-high heat (no oil).
Add the potatoes to the pan and stir-fry until piping hot, 2-3 mins.
When everything's ready, share the hash between your plates.
Slice the chicken widthways, lay it on top of the hash and finish with a dollop of soured cream and smashed avocado.
Enjoy!
