Baked chicken & mini potatoes with honey, ginger & buttermilk

Name: Baked chicken & mini potatoes with honey, ginger & buttermilk
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp Cooks’ Ingredients Ginger & Turmeric Paste; 3 clove/s garlic, peeled and crushed; 1 tbsp clear honey; 5 tbsp buttermilk; 400 g pack Essential British Chicken Mini Fillets; 700 g miniature potatoes, larger ones halved; 3 tbsp olive oil or vegetable oil; 1 tsp mild chilli powder; 150 g pack Pentland Brig kale, large stems removed

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.
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.
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.

Typical values per serving when made using specific products in recipe