Waitrose and Partners
Baked chicken & mini potatoes with honey, ginger & buttermilk

Baked chicken & mini potatoes with honey, ginger & buttermilk

So easy it’s almost cheating! The kale topping adds a great contrasting crunch to the mildly spiced, creamy chicken and sauce.

5 out of 5 stars(1) Rate this recipe
High protein
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Ingredients

  • 1 tbsp Cooks’ Ingredients Ginger & Turmeric Paste
  • 3 clove/s garlic, peeled and crushed
  • 1 tbsp clear honey
  • 5 tbsp buttermilk
  • 400g pack Essential British Chicken Mini Fillets
  • 700g miniature potatoes, larger ones halved
  • 3 tbsp olive oil or vegetable oil
  • 1 tsp mild chilli powder
  • 150g pack Pentland Brig kale, large stems removed

Method

  1. Preheat the oven to 200ºC, gas mark 6. Combine the ginger and turmeric paste, garlic and honey in a large bowl. Add the buttermilk, then mix well. Tip in the chicken and stir until coated. Cover and set aside to marinate for 10 minutes.

  2. Put the potatoes into a medium roasting tin. Drizzle with 1 tbsp oil, sprinkle with the chilli powder and a little salt, then shake the tin until the potatoes are coated.

  3. Push the potatoes to one end of the tin and spoon the chicken and marinade into the other end in an even layer. Bake on the top shelf of the oven for 30 minutes, or until the chicken is golden and cooked through with no pink meat and the juices run clear, and the potatoes are golden and tender.

  4. Wash and dry the kale, then tear over a large baking sheet. Drizzle with the remaining oil and season with salt. Using your hands, scrunch the oil into the kale, put on a shelf below the chicken and cook for 5-8 minutes, or until the kale starts to crisp. Watch carefully, as it will darken quickly. Transfer the chicken and potatoes to plates, spooning over any cooking juices. Serve scattered with the kale.

Cook’s tip

This recipe works well with fish too – try skinless cod, haddock or salmon. The fish will only need about 20 minutes’ cooking time, so cook the potatoes for 10 minutes first, then add the fish to the tin.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,695kJ/ 403kcals

Fat

11g

Saturated Fat

1.8g

Carbohydrates

33g

Sugars

6.5g

Fibre

5.1g

Protein

41g

Salt

0.2g

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