Sizzling Chicken & Patatas
with Cashew Romesco Sauce
Cooking time
30 minutes
Servings
2/4
Calories
810 /serving
This Spanish spread makes easy work of suppertime. Juicy chicken is served alongside baby potatoes (oven-roasted with a touch of garlic for aroma) and a quick salad. A shortcut romesco sauce whisks up cashew butter, red wine vinegar and roasted red pepper paste.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 140g Cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 450g Baby potatoes
- 15ml Minced garlic
- 30g Cashew butter
- 15ml Ajvar (roasted red pepper spread)
- 30ml Red wine vinegar
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Cashews • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
47 g
Saturated Fat
6 g
Sodium
600 mg
Total Carb
49 g
Sugars
7 g
Protein
48 g
Fibre
8 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Halve the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until tender.
- In the last 3 min., add ½ the garlic.
Cook the chicken
- Meanwhile, pat the chicken dry; season with all but a pinch of the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, halve the tomatoes.
- In a small bowl, make the romesco sauce by whisking the ajvar, cashew butter, 2 tbsp oil (double for 4 portions), up to ½ the vinegar, the remaining garlic and spices, and S&P.
Make the salad
- In a large bowl, combine the remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the tomatoes and baby greens; toss well.
Dress the potatoes & serve
- In a medium bowl, combine the potatoes and ⅔ of the romesco sauce.
- Divide the potatoes and chicken between your plates.
- Spoon the remaining romesco sauce over the chicken.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
