Superbowl Spicy Honey Glazed Chicken
with Cheesy Bacon Wedges, Blue Cheese Dip and Coleslaw
.
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
Potatoes
1
Chives
60
Mature Cheddar Cheese
(Contains Milk)
30
Honey
1
Sriracha Sauce
30
Cider Vinegar
(Contains Sulphites)
8
Plain Flour
1
Cajun Spice Mix
60
British Smoked Bacon Lardons
150
Soured Cream
(Contains Milk)
30
Crumbled Blue Cheese
(Contains Milk)
120
Coleslaw Mix
4
British Chicken Thighs
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Roughly chop the chives - use scissors if easier! Grate the Cheddar cheese. Put the honey, sriracha and cider vinegar in a small bowl and mix together. Put the flour and Cajun spice on a plate and season with salt and pepper. Mix together.
Pop the wedges on a large, low sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until turning golden, 20 mins. When the wedges are just golden, sprinkle the bacon lardons and three quarters of the Cheddar cheese over the wedges and bake until the cheese and bacon are golden, 10-15 more mins. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, put half the soured cream in a small bowl and add the blue cheese crumb, remaining Cheddar cheese, water (see ingredients for amount) and three quarters of the chives. Season with salt and pepper and mix together - blue cheese dip done!
Put the remaining soured cream in a medium bowl and season with salt and pepper. Add the coleslaw mix and stir to combine and coat the slaw. Set aside. Lay one of the chicken thighs in the spiced flour then turn it over so that both sides are evenly coated. Pop it onto a plate. Repeat with the remaining thighs. Heat a drizzle of oil in a large frying pan on a medium heat.
Once the oil is hot, lay in the chicken thighs, flatten them down, fry until crispy and golden, 12-14 mins. Turn every 2-3 mins. Discard any spiced flour left on the plate. IMPORTANT: Wash your hands after handling raw chicken. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove the pan from the heat and add the sauce you made earlier to the pan. Turn the chicken to coat it in the sauce.
Pop the chicken on plates and spoon over any sauce from the pan. Serve the coleslaw and wedges alongside with a spoonful of blue cheese dip. Sprinkle over the chives and enjoy!
