40 min · 1 serving · @Jalalsamfit
Cajun Honey Butter Chicken with Creamy Potatoes
Cajun-spiced chicken glazed in light butter and honey, served with crispy garlic-herb potatoes folded through a light tomato cream-cheese sauce.
Nutrition per serving
- 560 kcal
- 50 g protein
- 52 g carbs
- 17 g fat
Ingredients
- 200 g raw chicken breast, cubed
- 220 g raw potatoes, cubed
- 20 g red onion, finely chopped
- 9 g tomato paste
- 50 ml light evaporated milk
- 30 ml garlic & herb cream cheese
- 6 g light butter
- 6 ml honey
- 1 tsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp Italian herbs
- ¼ tsp chilli flakes
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh parsley, chopped
Steps
- Toss the chicken with salt, pepper, half the garlic powder, the onion powder, half the paprika, the oregano, chilli flakes and half the olive oil.
- Cook the chicken in a little of the light butter over medium heat for 6–8 minutes until golden, then turn the heat right down and add the rest of the butter, a little extra seasoning, the honey and parsley, tossing until well coated.
- Season the potatoes with the remaining oil, garlic powder and paprika plus the Italian herbs, then air fry or oven-bake at 200°C for 20–22 minutes until golden and crispy.
- Soften the onion over medium heat for 3–4 minutes, stir in the tomato paste for 2 minutes, then lower the heat and stir in the evaporated milk and cream cheese until smooth.
- Gently fold the crispy potatoes through the sauce and serve with the chicken.
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