Catalonian Chicken & Baby Potatoes
with Cashew Romesco Sauce
Cooking time
30 minutes
Servings
2/4
Calories
780 /serving
Inspired by Catalonia, you’ll whisk up a shortcut romesco sauce using cashew butter, apple cider vinegar and roasted red pepper spread. It goes with golden-seared chicken breasts and baby potatoes wrapped in foil with a touch of garlic for aroma. Serve the works with a cherry tomato salad.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 140g Cherry tomatoes
- 450g Baby potatoes
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Ajvar (roasted red pepper spread)
- 30ml Apple cider vinegar
- 30g Cashew butter
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews • Sulphites
You will need:
Aluminum foil
Grill pan (or large pan)
Medium heatproof bowl
Microwave
Oil
Salt & pepper (S&P)
Whisk
Total Fat
44 g
Saturated Fat
6 g
Sodium
600 mg
Total Carb
49 g
Sugars
7 g
Protein
48 g
Fibre
8 g
Preparation
Prepare the potatoes
- Preheat the oven to 450°F.
- In a medium heatproof bowl, microwave the potatoes, 4 to 6 min., until beginning to soften.
- Add ½ the garlic, ⅓ of the spices and S&P; toss well.
- Wrap in aluminum foil and fold the edges over to seal. Reserve the bowl.
Roast the potatoes
- Place the foil package in the oven and roast, 25 to 30 min., until tender.
- Let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Cook the chicken
- Meanwhile, pat the chicken dry; season with all but a pinch of the remaining spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, 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 the reserved 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.
