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Chicken in Chilli Chive Sauce

Chicken in Chilli Chive Sauce

Chicken in Chilli Chive Sauce

with baby spinach and potatoes

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A recipe conveniently customised just to your liking.

Tags:

Optional Spice

•Family Friendly

•Protein Rich

•Calorie Smart

Allergens:

Barley

•Cereals containing gluten

•Wheat

•Milk

The quantities provided above are averages only.

Total25 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

120 grams

Baby Spinach

½ unit(s)

Chilli

10 grams

Chives

1 unit(s)

Garlic

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

110 grams

Creme Fraiche

(Contains: Milk)

500 grams

Baby Potatoes

320 grams

Irish Chicken Breast

Not included in your delivery

1 tbsp

Butter

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2149 kJ

Energy (kcal)514 kcal

Fat24.1 g

of which saturates14.3 g

Carbohydrate31.9 g

of which sugars9.9 g

Dietary Fiber7.4 g

Protein47.5 g

Salt1 g

Potassium785 mg

Calcium44.6 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Colander

•Pot with Lid

Cooking steps

Cook the Potatoes

1

Boil a large pot of salted water for the potatoes.
Chop the potatoes into 2cm chunks.
When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins.
When 1 min of cooking time remains add the spinach to the water with the potatoes to allow to wilt.

TIP: If you’re in a hurry you can boil the water in your kettle.

Season the Spinach

2

Once potatoes and spinach are cooked, drain in a colander and return to the pot, off the heat.
Season the spinach and potatoes with salt and pepper.
Add 1 tbsp butter (per 2P) and mix carefully to combine.
Set aside and cover to keep warm.

Prep the Veg

3

Halve the chilli lengthways. Deseed and finely chop half a chilli (per 2P).
Finely chop the chives (use scissors if you prefer).
Peel and grate the garlic (or use a garlic press).

Fry the Chicken

4

Meanwhile, place a pan over high heat with a drizzle of oil.
Slice through the chicken breasts to make thin steaks
Season the chicken with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
Fry until cooked through, 3-6 mins on each side. IMPORTANT: Chicken is cooked when no longer pink in the middle
Add the chopped chilli (use less if you don't like spice) and garlic until fragrant, 1 min.

Simmer the Sauce

5

Pour in 75ml water (per 2P) along with the stock.
Bring to the boil and simmer until slightly reduced, 2-3 mins.
Stir the creme fraiche into the pan along with half the chives.
Season to taste with pepper then remove the pan from the heat.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

Garnish and Serve

6

Divide the spinach, potatoes and chicken between plates.
Spoon the chilli chive sauce over the top.
Finish with a sprinkling of the remaining chives.

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