Spicy Honey Glazed Chicken
with Cheesy Bacon Wedges, Coleslaw and Blue Cheese Dip
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
450 grams
Potatoes
1 bunch(es)
Chives
40 grams
Mature Cheddar Cheese
(Contains Milk)
30 grams
Honey
15 grams
Sriracha Sauce
1 sachet(s)
Cajun Spice Mix
60 grams
British Smoked Bacon Lardons
150 grams
Soured Cream
(Contains Milk)
30 grams
Crumbled Blue Cheese
(Contains Milk)
120 grams
Coleslaw Mix
4 unit(s)
British Chicken Thighs
Not included in your delivery
1 tbsp
Plain Flour
1 tbsp
Water
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges on a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins.
Meanwhile, grate the Cheddar cheese and pop a quarter of it into a small bowl.
Roughly chop the chives (use scissors if easier) and add three quarters of them to the bowl of Cheddar.
Stir in the blue cheese and half the soured cream. Add the water (see pantry for amount), season with salt and pepper, then mix together until well combined - blue cheese dip done!
Pop the honey and sriracha into another small bowl and mix together. Set the glaze aside for later. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Sprinkle the flour (see pantry for amount) and Cajun spice mix onto a large plate. Season with salt and pepper and mix together.
When the wedges are halfway through cooking, sprinkle over the bacon lardons and the remaining Cheddar, then bake for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Meanwhile, lay a chicken thigh in the spiced flour, then turn to evenly coat all over. Transfer to a clean plate.
Repeat with the remaining chicken, then discard any spiced flour left on the plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, lay the chicken thighs flat in the pan. Fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken cooks, pop the remaining soured cream into a medium bowl and season with salt and pepper. Add the coleslaw mix and stir together, then set your slaw aside.
Once the chicken is cooked, remove the pan from the heat, then our in your spicy honey glaze. Turn to coat.
Transfer your spicy honey glazed chicken to your plates, spooning over any remaining glaze from the pan.
Share out the wedges and slaw, then sprinkle over the remaining chives.
Serve with a spoonful of the blue cheese dip on the side.
Enjoy!
