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Caribbean-inspired Crispy Double Chicken

Caribbean-inspired Crispy Double Chicken

with wedges and kiwi lime slaw
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
753 kcal
Protein
: 
90.3g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat

A recipe conveniently customised just to your liking.

Serving amount

1 unit(s)

Kiwi

1 unit(s)

Lime

120 grams

Coleslaw Mix

640 grams

Irish Chicken Breast

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Mango Chutney

500 grams

Baby Potatoes

40 grams

Salad Leaves

1 sachet(s)

Chipotle Paste

Not included in your delivery

1 unit(s)

Egg

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

to taste

Butter

Energy (kJ)3151 kJ
Energy (kcal)753 kcal
Fat18.1 g
of which saturates4.5 g
Carbohydrate66.9 g
of which sugars27 g
Dietary Fiber10.8 g
Protein90.3 g
Salt1.5 g
Potassium1008.1 mg
Calcium64.6 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Baking Sheet with Baking Paper

Cooking Steps

Roast the Wedges
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Quarter the potatoes lengthways to create thick wedges. Pop them onto a lined baking tray.
  • Toss with salt, pepper and a drizzle of oil.
  • Roast on the top shelf of the oven until fork-tender, 25-35 mins.
Prep the Chicken
2
  • Sandwich the chicken between two pieces of baking paper.
  • Bash with the bottom of a pot until it’s 1-2 cm thick.
  • Beat 1 egg (per 2P) in a medium bowl. Add the breadcrumbs to another bowl, season with salt and pepper.
  • Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Discard any excess egg.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Cook the Chicken
3
  • Place a large pan over high heat with enough oil to coat the bottom.
  • Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
  • Pop the chicken onto a lined baking tray.
  • Place the chicken on the middle shelf until cooked through, 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle. 

TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before you add the chicken.

Toss the Salad
4
  • Halve the kiwi and use a spoon to scoop out the flesh. Slice into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks.
  • Quarter the lime.
  • Toss the kiwi and coleslaw mix with a drizzle of oil and a good squeeze of lime juice.
  • Just before serving, toss together with the salad leaves. Season to taste with salt, pepper and sugar.
Make the Caribbean-style Sauce
5
  • Drain the oil from the pan then wipe and return to medium-high heat. 
  • Once hot, add the chipotle paste, mango chutney and 75ml water (per 2P).
  • Bring to a simmer and bubble until thickened slightly, 2-3 mins.
  • Stir in a large knob of butter until melted. Add a splash of water, if required. Season to taste with salt and pepper. 
  • While the sauce simmers, cut the chicken widthways into 2cm slices.
Divide and Serve
6
  • Share the crispy chicken between plates. 
  • Spoon over the sweet Caribbean-style sauce.
  • Serve the kiwi lime slaw and wedges alongside.
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