Spicy Honey Glazed Chicken & Blue Cheese Dip
with roasted potatoes and coleslaw
The quantities provided above are averages only.
Ingredients
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
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.
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
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a pot until it’s 1-2cm thick. Put 2 tbsp flour (per 2P) and cajun spice in a bowl with a good pinch of salt and some pepper and mix together. Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breasts. IMPORTANT: Wash your 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: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
In a small bowl, pop in the gochujang and honey and mix well.
In another bowl, crumble in 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 over the spicy honey glaze. Turn to coat.
Transfer the chicken to your plates, spooning over any remaining glaze from the pan.
Serve the roasted potato and slaw alongside.
Serve the blue cheese dip on the side for dipping.
