Beijing Spiced Potato and Chicken Roast

Per Serving

RI%

Energy (Kcal)

381

Energy (KJ)

1599

Fat

14.g

20%

Saturated Fat

3.4g

17%

Total Sugars

6.4g

Salt

1.5g

25%

Prep in:

5 mins.

Cook in:

25 mins.

Serves:

4 Cost per Serving

Potato Type

Fluffy

Ingredients

400g fluffy potatoes, such as Maris Piper or King Edward, cut into small chunks
8 boneless chicken thighs
3 teaspoons Chinese 5-spice powder
2 tablespoons soy sauce
1 tablespoons runny honey
2 teaspoons freshly grated ginger or ginger purée
1 chili, deseeded and finely chopped (optional)

For the greens:
1 tablespoon oil:
3 garlic cloves, thinly sliced
100g kale, roughly shredded
Small handful of freshly chopped coriander

Method:

A flavourful dish that combines tender pieces of chicken with a medley of spiced potatoes, capturing the essence of Beijing cuisine.

Preheat the oven to 200°C, 180°C Fan, Gas Mark 5.
Take a large roasting tray and line with non-stick parchment paper or foil.
In a large bowl mix together the 5- spice powder, soy, honey, ginger and chili if using. Toss the chicken in the marinade and place onto the roasting tray leaving a gap between the chicken pieces.
Now toss the potatoes in the remaining marinade and scatter around the chicken and roast in the oven for about 20-25 minutes.
Meanwhile, heat the oil in a large non-stick and cook the garlic for a few seconds then add the kale with a little splash of water to cover and cook for about 3 minutes, stirring once.
Serve the chicken with a little fresh chopped coriander if you have it and enjoy.

Tip: For extra flavour, if times allows, cover and marinate the chicken in the fridge for 2 hours before cooking.

Take a look at the accompanying video for this recipe below and discover wider potato recipe videos.

Find more recipes like this one Autumn, Chicken, Lunch & Dinner, Mains, Meal Occasions, Meat Lovers, Party Favourites, Quick Recipes, Seasonal Recipes, Spring, Under 400 Calories, Winter, With Video, World Flavours
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