Buffalo Chicken Skewers
with Cheesy Bacon Chips and Ranch Dressing Salad
This Buffalo Chicken Skewers & Cheesy Chips is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Sriracha Sauce
15
Cider Vinegar
(Contains Sulphites)
125
Baby Plum Tomatoes
1
Green Chilli
60
British Smoked Bacon Lardons
1
Baby Gem Lettuce
15
Honey
4
Bamboo Skewers
30
Mature Cheddar Cheese
(Contains Milk)
10
Cornflour
4
British Chicken Thighs
½
Lemon
75
Soured Cream
(Contains Milk)
½
Dijon Mustard
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
450
Potatoes
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Grate the cheddar cheese. Zest and halve the lemon. Thinly slice the chilli. Put the cornflour (see ingredients for amount you need) into a bowl and add the lemon zest, sriracha and honey. Season with salt and pepper. Mix together. Chop the chicken into 2cm chunks then add the chicken to the bowl with the cornflour mixture. Mix through to coat in the mixture. IMPORTANT: Wash your hands after handling raw meat.
Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Meanwhile, thread the chicken onto skewers (2 skewers per person). Lay them on a baking tray. Roast them on the middle shelf of your oven for the last 20 mins of the wedges’ cooking time, turning halfway through cooking.
Meanwhile, put the vinegar in a small bowl and add a pinch of salt and sugar. Add the chilli slices and mix. Set aside. Heat a drizzle of oil in a frying pan on medium heat. When hot, add the bacon lardons and stir-fry until golden, 3-4 mins. Remove to a bowl. Add the grated cheddar to the bacon lardons along with half the hard Italian cheese. Mix together and set aside.
While everything cooks, halve the tomatoes and pop them in a large bowl. Add a squeeze of lemon juice and a drizzle of oil. Season with salt and pepper. Add the dijon mustard, half the sour cream and the remaining hard Italian cheese. Mix together. Remove the root from the baby gem, separate the leaves, then halve the lengthways (we'll add them to the dressing at the end).
When the wedges and chicken skewers are cooked, remove from the oven. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cover the chicken skewers to keep warm and preheat your grill to high. Sprinkle the bacon and cheese evenly over the wedges, grill until the cheese is golden and bubbly, 3-4 mins. Then remove them from your oven.
Add the lettuce leaves to the dressing and tomatoes and toss to coat. Serve the skewers, cheesy wedges and salad on plates. Spoon the remaining sour cream over the chicken and sprinkle over the pickled chilli. Enjoy!
