Mexican spiced chicken, herby fries & beans

Updated at: Thu, 17 Aug 2023 02:32:57 GMT

Step 1

Cooking Instructions

Step 2

Preheat the oven to 220C / fan 200C / gas mark 7. Peel the carrots and potatoes, cut into thin fries and place on a baking tray. Drizzle with 2 tsp oil; season with sea salt and black pepper. Roughly chop the parsley. Sprinkle half over the fries; mix thoroughly. Bake for 30 mins, until golden, turning halfway through.

Step 3

In a large bowl, mix the spice mix and cornflour. Remove 2 tsp into a small jug and set aside. Add the chicken to the bowl and season with sea salt and black pepper; mix until the chicken is fully coated.

Step 4

Heat a large frying pan with 4 tsp oil on a high heat. Cook the chicken for 3 mins on each side, until turning golden. Transfer to an ovenproof dish and bake for 15-20 mins or until cooked through. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.

Step 5

Make the beans. Boil a kettle. Finely dice the shallot. Halve the tomatoes. Wash the frying pan and reheat with 2 tsp oil on a medium heat; add the shallots and cook for 3 mins. Add 2 tbsp cold water to the jug with the cornflour, mix then add the half stock cube and 100ml boiling water. Stir and pour into the pan. Drain the beans, rinse and add to the pan, followed by the tomatoes, passata and vinegar. Simmer for 5-10 mins, until thickening.

Step 6

Slice the chicken and serve with the fries and beans. Garnish with the remaining parsley.

Step 7

Ingredients

Step 8

Nutritional Information

1 liked

0 disliked