Spicy Glazed Chicken and Blue Cheese Dip

Name: Spicy Glazed Chicken and Blue Cheese Dip with roasted potatoes and slaw
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 500 grams Baby Potatoes; 55 grams Blue Cheese; 110 grams Creme Fraiche; 2 sachet(s) Honey; 2 sachet(s) Gochujang Paste; 2 sachet(s) Cajun Spice Mix; 1 unit(s) Cabbage; 1 sachet(s) Aioli; 320 grams Irish Chicken Breast; to taste Salt; to taste Oil; to taste Pepper; 2 tbsp Flour

with roasted potatoes and slaw

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This tasty honey-glazed chicken is sticky, sweet and spicy—the perfect midweek treat.

Tags:

Extra spicy

Allergens:

Milk

•Soya

•Sulphites

•Egg

•Mustard

The quantities provided above are averages only.

Total45 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

500 grams

Baby Potatoes

55 grams

Blue Cheese

(Contains: Milk)

110 grams

Creme Fraiche

(Contains: Milk)

2 sachet(s)

Honey

2 sachet(s)

Gochujang Paste

(Contains: Soya)

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

1 unit(s)

Cabbage

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

320 grams

Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

2 tbsp

Flour

Nutrition Values

Energy (kJ)3706 kJ

Energy (kcal)886 kcal

Fat42.3 g

of which saturates16.2 g

Carbohydrate80 g

of which sugars21.4 g

Dietary Fiber4.6 g

Protein55.3 g

Cholesterol0 mg

Salt15.29 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

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.
Toss with salt, pepper and a drizzle of oil. Lay them cut-side down on the baking tray.
Roast on the top shelf of the oven until fork tender, 25-35 mins.

Halve the cabbage, cut out and discard the tough core, then thinly slice.
Mix the sliced cabbage with aioli in a bowl.
Season to taste with salt and pepper.

Surround the chicken with baking paper or cling film. Bash with the bottom of a pot until it’s 1-2cm thick.
Mix together 2 tbsp flour (per 2P) and the Cajun spice in a bowl with a good pinch of salt and pepper.
Coat the chicken in the flour mixture. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

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

Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, lay in the chicken.
Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a board, cover and rest for 1-2 mins.

In a small bowl, mix the gochujang and honey together.
In another bowl, crumble the blue cheese and stir through the creme fraiche. Season to taste with salt and pepper.

Once the chicken is cooked, remove the pan from the heat, then pour in the spicy honey glaze. Turn to coat.
Transfer the chicken to your plates, spooning over any remaining glaze from the pan.
Serve the roasted potatoes and slaw alongside.
Serve the blue cheese dip on the side for dipping.