Kenco Cappuccino 10/19

Ginger Chicken with Hot ‘n’ Spicy Chips

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Ingredients

  • 250g mascarpone cheese
  • 1 1/2 tbsp ground ginger
  • 2 1/2 tbsp onion powder
  • Sea salt and cracked black pepper
  • 4 chicken breasts, butterflied
  • 20g butter
  • 2 medium-sized leeks, finely sliced
  • 100ml ginger wine
  • 100ml chicken stock
  • 200ml double cream
  • 100g fine green beans, topped and tailed
  • 4 spring onions, sliced lengthways
  • 1 tsp whole coriander seeds, roasted and crushed
  • 1/2 tsp ground tumeric
  • 1/2 tsp chilli powder
  • 1 tsp cumin seeds
  • 1/4 tsp ground nutmeg
  • 3 tbsp olive oil
  • 3 large baking potatoes, cut into chips

Method

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