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Ginger Chicken with Hot ‘n’ Spicy Chips
Cooking Time 25-30 min Minutes
Ingredients
21
Portions
4
Ingredients
21 Total- 250 g Country Range Mascarpone
- 1 ½ tsp Country Range Ground Ginger
- 2 ½ tsp Country Range Onion Powder
- salt and pepper to taste
- 4 Country Range Chicken Breast Fillets, butterflied
- 20 g Country Range Butter
- 2 medium leeks, finely sliced
- 100 g Country Range Fine Green Beans
- 4 spring onions, sliced lengthways
- 100 ml ginger wine
- 100 ml chicken stock
- 200 ml double cream
- For the hot & spicy chips:
- 3 large baking potatoes, cut into chips
- 3 tbsp Country Range Vegetable Oil
- salt and pepper to taste
- ¼ tsp Country Range Ground Nutmeg
- 1 tsp Country Range Cumin Seeds
- ½ tsp Country Range Ground Turmeric
- ½ tsp Country Range Chilli Powder
- 1 tsp Country Range Whole Coriander Seeds, roasted and crushed
Method
-
1
Step 1
Mix 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. -
2
Step 2
Heat the butter in a frying pan and sauté the leeks. Leave to cool. -
3
Step 3
Make 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. -
4
Step 4
Mix 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. -
5
Step 5
To prepare the chips, par boil the potatoes for 3 minutes. Drain and leave to dry for a few minutes. -
6
Step 6
Toss 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.
Ingredients
21 Total- 250 g Country Range Mascarpone
- 1 ½ tsp Country Range Ground Ginger
- 2 ½ tsp Country Range Onion Powder
- salt and pepper to taste
- 4 Country Range Chicken Breast Fillets, butterflied
- 20 g Country Range Butter
- 2 medium leeks, finely sliced
- 100 g Country Range Fine Green Beans
- 4 spring onions, sliced lengthways
- 100 ml ginger wine
- 100 ml chicken stock
- 200 ml double cream
- For the hot & spicy chips:
- 3 large baking potatoes, cut into chips
- 3 tbsp Country Range Vegetable Oil
- salt and pepper to taste
- ¼ tsp Country Range Ground Nutmeg
- 1 tsp Country Range Cumin Seeds
- ½ tsp Country Range Ground Turmeric
- ½ tsp Country Range Chilli Powder
- 1 tsp Country Range Whole Coriander Seeds, roasted and crushed
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