Cajun Fried Chicken
with sweet potato mash and zesty shredded salad
Earthy herbs and smoky spices are hallmarks of Cajun cuisine. It just so happens that both pair particularly well with crispy breaded fried chicken as you'll see in this simple and super delicious recipe.
Tags:
Egg(s) not included
•Family Friendly
Allergens:
Sulphites
•Wheat
Total Time30 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
320 g
Chicken Breast
1 piece
Lime
300 g
Sweet Potato
2 sachet
Cajun Spice Mix
(Contains Sulphites)
1 piece
Carrot
5 g
Parsley
1 pack
Breadcrumbs
(Contains Wheat)
1 piece
Apple
40 g
Salad Leaves
Not included in your delivery
to taste
Butter
to taste
Milk
to taste
Salt
to taste
Pepper
piece
Egg
to taste
Water
to taste
Oil
Nutrition Values
Energy (kcal)447 kcal
Energy (kJ)1868 kJ
Fat5.6 g
of which saturates1.39 g
Carbohydrate61.41 g
of which sugars18.25 g
Dietary Fiber0 g
Protein40.1 g
Cholesterol0 mg
Salt0.62 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Grater
•Potato Masher
•Colander
•Lid
•Large Pot
Instructions
1
- Boil a large pot of salted water for the sweet potatoes. Chop into 2cm chunks (peeling optional).
- When boiling, add the potatoes, lower heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot off the heat.
- Add a knob of butter and a little water or milk. Mash until smooth. Season with salt and pepper. Cover to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Halve the lime. Coarsely chop the parsley (stalks and all).
- Trim and grate the carrot (unpeeled).
- Mix the breadcrumbs with the Cajun spice mix, ¼ tsp salt (double for 4p) and pepper together in a deep plate or large bowl.
- Beat 1 egg (double for 4p) in a separate deep plate or large bowl.
3
- Lay the chicken breast on your chopping board. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Place your hand flat on top of the chicken and carefully slice it from thick end to thin point until there's 2cm left (don't slice all the way through).
- Open it up like a book. You've butterflied your chicken! Repeat with the other breast(s).
- Dip chicken first in egg then in breadcrumbs. Set aside.
4
- Add enough oil to a large pan to cover the entire bottom, and heat on medium-high.
- When the oil is hot fry the chicken for 7-8 mins each side, or until golden, crispy and cooked through.
- Set aside on a clean plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
TIP: You want the oil to be hot enough that the chicken fries properly.
5
- Quarter, core and thinly slice the apple (no need to peel).
- In a medium bowl mix 1 tbsp lime juice (double for 4p), a drizzle of oil, salt and pepper.
- Add the carrot, salad leaves, apple, and half the parsley. Toss together.
6
- Arrange the mashed sweet potato, chicken and salad on plates.
- Top with remaining parsley.