Recipe

Sticky Chicken Tenders and Buttermilk Slaw

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Sticky Chicken Tenders and Buttermilk Slaw

Simple is where the heart is and home is where you'll find DailyDish with this black sesame shisha glazed chicken tender, roast potato roundels and buttermilk slaw - weekly dinner wonder.




Ingredients to serve 2

  • 2 x Chicken Breast - cut into cubes
  • 60ml x DD Shisha BBQ Sauce
  • 1 tsp x Sesame Seeds
  • 5g x Italian Flat Leaf Parsley
  • 300g x Baby Potatoes - thinly sliced
  • 250g x Slaw Base
  • 25g x Baby Spinach
  • 90ml x DD Buttermilk Dressing
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - cut into cubes
  • 120ml x DD Shisha BBQ Sauce
  • 2 tsp x Sesame Seeds
  • 10g x Italian Flat Leaf Parsley
  • 600g x Baby Potatoes - thinly sliced
  • 500g x Slaw Base
  • 50g x Baby Spinach
  • 180ml x DD Buttermilk Dressing
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands and baby potatoes well. Rinse your baby spinach and Italian flat leaf parsley thoroughly and drain on paper towel.

Gino's Tip

Doing them in batches will assist in the consistency of cooking and even caramelisation of your chicken cubes.

Step 1 - Roasted Baby Potatoes Crisps

Toss your thinly sliced baby potatoes in a large mixing bowl along with a drizzle of olive oil, salt and pepper. Flatpack onto an oven tray and pop into the oven for 15-20 minutes.

Step 2 - Buttermilk Slaw

Mix your slaw base along with your DailyDish Buttermilk Dressing in a medium mixing bowl. Season with salt and pepper, cling film and place in the fridge until you're ready to serve. Just before serving mix through your baby spinach.

Step 3 - BBQ Cube Chicken Tenders - See Gino's Tip

Season your chicken cubes with salt and pepper. Heat a large frying pan over med-high heat, add a glug of olive and once your pan is hot but not smoking fry your chicken cubes for 3-4 minutes until well charred and cooked through. Transfer your cooked chicken to a serving dish. Add your DailyDish Shisha BBQ sauce to your hot pan and cook for 1-2 minutes before adding your cooked chicken, coating it in sauce and then removing your pan from the heat and adding your chopped Italian flat-leaf parsley and sesame seeds.

To Serve

Place your roasted baby potato crisps as your base, top with your buttermilk slaw and finish with your bbq cube chicken tenders.