Spicy Honey Glazed Chicken
with Cheesy Bacon Wedges, Coleslaw and Blue Cheese Dip
This Spicy Honey Glazed Chicken is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
Monterey Jack Cheese
(Contains Milk)
30
Honey
15
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 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Roughly chop the chives (use scissors if easier). Grate the Monterey Jack cheese.
Put the honey and sriracha in a small bowl and mix together. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Put the flour (see ingredients for amount) and Cajun spice mix on a plate and season with salt and pepper. Mix together.
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.
Halfway through, sprinkle over the bacon lardons and three quarters of the Monterey Jack, then bake for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
While the wedges cook, put half the soured cream into a small bowl with the blue cheese, remaining Monterey Jack, water (see ingredients for amount) and three quarters of the chives.
Season with salt and pepper, then mix together well - 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 coat, then set your slaw aside.
Lay a chicken thigh in the spiced flour, then turn to evenly coat all over. Transfer to a clean plate, then repeat with the remaining thighs. IMPORTANT: Wash your hand 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. Discard any spiced flour left on the plate.
Fry the chicken until browned on each side and cooked through, 12-14 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, remove the pan from the heat. Pour in the honey and sriracha mixture and turn to glaze the chicken in the sauce.
When everything is ready, transfer the glazed chicken to your plates and spoon over any remaining sauce from the pan.
Share out the wedges and coleslaw alongside, then sprinkle with the chives.
Serve with a spoonful of the blue cheese dip on the side. Enjoy!
