Ginger Chicken with Hot ‘n’ Spicy Chips

Prep Time


Cook Time

25-30 min




250250 g Country Range Mascarpone

1 ½ 1 ½ tsp Country Range Ground Ginger

2 ½ 2 ½ tsp Country Range Onion Powder

salt and pepper to taste

4 4 Country Range Chicken Breast Fillets, butterflied

2020 g Country Range Butter

2 2 medium leeks, finely sliced

100100 g Country Range Fine Green Beans

4 4 spring onions, sliced lengthways

100100 ml ginger wine

100100 ml chicken stock

200200 ml double cream

For the hot & spicy chips:For the hot & spicy chips:

3 3 large baking potatoes, cut into chips

3 3 tbsp Country Range Vegetable Oil

salt and pepper to taste

¼ ¼ tsp Country Range Ground Nutmeg

1 1 tsp Country Range Cumin Seeds

½ ½ tsp Country Range Ground Turmeric

½ ½ tsp Country Range Chilli Powder

1 1 tsp Country Range Whole Coriander Seeds, roasted and crushed

Multiply by
  • 1Mix 25ml water with the cheese, ginger, onion powder, salt and pepper. Fill the middle of the butterflied chicken and wrap over. Cover and refrigerate for at least 20 minutes.
  • 2Heat the butter in a frying pan and sauté the leeks. Leave to cool.
  • 3Make four large papillotes with tin foil. Place the leeks, beans and spring onions on the base of the papillote. Put the chicken breast on top.
  • 4Mix the ginger wine, chicken stock and double cream together. Pour into each parcel and seal. Bake in a pre-heated oven at 220°C/425°F/Gas Mark 7 for 25 minutes until the chicken is cooked all the way through.
  • 5To prepare the chips, par boil the potatoes for 3 minutes. Drain and leave to dry for a few minutes.
  • 6Toss the chips in the oil and all the spices then place on a baking tray. Bake in a pre-heated oven at 200°C/425°F/Gas Mark 7 for 30 minutes. Garnish with a side salad.