Spicy Honey Glazed Chicken
with Cheesy Bacon Wedges, Coleslaw and Blue Cheese Dip
Inspired by some of the world's most popular street food, this tasty Spicy Honey Glazed Chicken is perfect for a casual sharing-style dinner.
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
40 grams
Mature Cheddar Cheese
(Contains Milk)
1 bunch(es)
Chives
30 grams
Crumbled Blue Cheese
(Contains Milk)
150 grams
Soured Cream
(Contains Milk)
30 grams
Honey
15 grams
Sriracha Sauce
60 grams
British Smoked Bacon Lardons
1 sachet(s)
Cajun Spice Mix
4 unit(s)
British Chicken Thighs
120 grams
Coleslaw Mix
Not included in your delivery
1 tbsp
Water
¼ tsp
Salt
2 tbsp
Plain Flour
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges on 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, 30-40 mins.
Meanwhile, grate the Cheddar cheese. Roughly chop the chives (use scissors if easier).
In a small bowl, add the blue cheese, half the soured cream, half the Cheddar cheese and half the chives. Stir in the water (see pantry for amount). Season with salt and pepper. Mix well to combine - blue cheese dip done! Set aside.
In another small bowl, combine the honey and sriracha. Set your spicy honey glaze aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When the wedges are halfway through cooking, sprinkle over the bacon lardons and the remaining Cheddar, then return to the oven for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
In a medium bowl, combine the Cajun spice mix, salt and flour (see pantry for both amounts).
Add the chicken thighs to the spiced flour and toss to coat. 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.
Once hot, lay the chicken thighs flat in the pan, discarding any remaining flour in the bowl. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken cooks, pop the remaining soured cream into a medium bowl and season with salt and pepper. Add the coleslaw mix and toss to coat. Set aside.
Once the chicken is cooked, remove the pan from the heat, then pour over the spicy honey glaze. Turn to coat.
Transfer the chicken to your plates, spooning over any remaining glaze from the pan.
Serve the cheesy bacon wedges and slaw alongside. Sprinkle over the remaining chives.
Serve the blue cheese dip on the side for dipping.
Enjoy!
