Sizzling Chicken & Patatas
with Cashew Romesco Sauce & Summery Salad
Cooking time
30 minutes
Servings
2/4
Calories
790 /serving
This Spanish supper makes easy work of the barbecue. Juicy chicken sizzles alongside baby potatoes, wrapped in foil with a touch of garlic for aroma. 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:
Aluminum foil
Microwave
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan and lined sheet pan)
Total Fat
44 g
Saturated Fat
6 g
Sodium
590 mg
Total Carb
48 g
Sugars
7 g
Protein
48 g
Fibre
8 g
Preparation
Prepare the potatoes
- Heat the BBQ on high (or pan on medium-high and preheat the oven to 450°F), making sure to oil the grill first.
- Halve the potatoes.
- If using a BBQ, in a medium bowl, microwave the potatoes, 4 to 6 min., until beginning to soften. Add ½ the garlic, ⅓ of the spices and S&P; stir well. Wrap in aluminum foil and fold the edges over to seal. Reserve the bowl.
- If using an oven, on a lined sheet pan, toss the potatoes 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.
Grill the potatoes
- Place the foil package on the upper BBQ grates and close the lid.
- Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender.
- Let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Grill the chicken
- Meanwhile, pat the chicken* dry; season with all but a pinch of the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 6 to 8 min. per side, until cooked through.
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 (slice beforehand if desired) 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.
