Spiced Chicken in Blue Cheese Sauce
with sweet chili sauce and roasted potatoes- Milk
- Cereals containing gluten
- Wheat
- Mustard
https://www.hellofresh.com/recipes/buffalo-spiced-chicken-with-blue-cheese-5e46e5e8194a911d314a5b1b
Ingredients
65 grams
Creme Fraiche
(Contains: Milk)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
55 grams
Blue Cheese
(Contains: Milk)
2 unit(s)
Carrot
2 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Sweet Chilli Sauce
500 grams
Baby Potatoes
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
1 unit(s)
Egg
Nutrition Values
Utensils
Cooking steps
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Beat one egg (per 2P) in a bowl. Season with salt and pepper.
In another bowl, add the paprika and season the breadcrumbs with salt and pepper.
Toss the chicken first in the egg and then in the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
Lay the chicken on another lined baking sheet and cook in the middle of he oven until golden and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Place a large pan over high heat with a drizzle of oil. Add the carrot and fry for 5-6 mins. Season with salt and pepper. Add a splash of water and cover and cook for another 2-3 mins, until tender.
In a small bowl, mix the creme fraiche and crumble in the blue cheese. Mix well and season to taste with salt and pepper.
Once cooked, divide the carrots, chicken and potatoes between plates. Top the chciken with the blue cheese sauce. Drizzle the sweet chilli sauce over the whole dish. Serve with any remaining blue cheese sauce on the side.
