Recipe

Chicken & Batata

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Chicken & Batata

Indian spiced chicken served with turmeric potatoes and crunchy kale chips on the side.




Ingredients to serve 2

  • 1½ tsp x Southern Indian Spice
  • 250g x chicken fillets
  • ½ x lemon
  • 75g x kale – remove stalks & tear leaves
  • 300g x baby potatoes – cut in half
  • ½ clove x garlic – peel, grate finely & chop
  • 5g x fresh coriander – pick off leaves & chop finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 3 tsp x Southern Indian Spice
  • 500g x chicken fillets
  • 1 x lemon
  • 150g x kale – remove stalks & tear leaves
  • 600g x baby potatoes – cut in half
  • 1 clove x garlic – peel, grate finely & chop
  • 10g x fresh coriander – pick off leaves & chop finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 160°C. Prepare all ingredients as indicated above.

Step 2

Chicken: Mix together the Southern Indian Spice, a drizzle of olive oil and salt and pepper. Add the chicken fillets, mix well and set aside to marinate.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest, then cut into wedges. Set aside.

Step 4

Kale chips: Rinse and dry the kale. Place the kale on a tin foil lined baking tray and drizzle with a little olive oil (don’t drench them). Scatter with a little salt and pepper, toss to coat. Spread in a single layer, don’t overcrowd the tray. Bake for 13-15 minutes until crisp. Every 5 minutes or so shake the pan. When done (you want them to be crispy but not browned), remove and set aside.

Step 5

Potatoes: Boil the kettle. Place a large saucepan on high heat and add the boiling water with a pinch of salt. Add the baby potatoes and boil for about 15 minutes until tender but not falling apart. If you can easily push a fork in the potato, it’s done. Drain in a colander. Place a large pan on medium-high heat with a knob of butter and a drizzle of olive oil. Add the potatoes and sauté for 5 minutes until golden. Add the garlic, coriander, a squeeze of lemon and the lemon zest and cook for another minute. Season with salt and pepper. Remove from the pan, set aside and keep warm.

Step 6

Chicken: Place the same pan on medium-high heat and add a knob of butter. When the butter has melted, add the chicken and cook for 5 minutes until cooked through.

Step 7

Serve the chicken with the potatoes and kale chips on the side.