Enjoy a fusion of some amazing flavours with this simple Crispy Chicken and Chilli & Chive Sauce with Spinach and Potatoes recipe. This dish combines the succulence of chicken with the vibrant flavours of chilli and chive sauce, promising a dining experience that’s both comforting and tantalising.
The crispy chicken is coated in a light batter, which adds a delightful crunch to every bite, and cooked until it’s golden and bursting with flavour.
Adding a touch of heat to the dish is the homemade chilli and chive sauce. This sauce, with its fiery chilli and aromatic chives, pairs wonderfully with the crispy chicken.
On the side, you’ll find a serving of spinach and potatoes. The spinach, with its fresh taste and vibrant colour, and the potatoes, with their comforting taste and fluffy texture, offer a satisfying contrast to the spicy chicken.
This Crispy Chicken and Chilli & Chive Sauce with Spinach and Potatoes recipe is an excellent choice for those nights when you want a meal that’s comforting, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a kettle, frying pan, baking tray, saucepan, cutting board, knife, colander, and a garlic press.
Crispy Chicken and Chilli & Chive Sauce with Spinach and Potatoes
- 100g Baby Spinach
- Chicken Stock Powder
- 1 Garlic Clove
- 150g Creme Fraiche
- 2 Chicken Breasts (Skin-On)
- 1 Bunch of Chives
- ½ Red Chilli
- 450g Potatoes
Step 1: Roast the Chicken
Preheat your oven to 220°C and fill and boil your kettle. Heat a drizzle of oil in a frying pan on high heat, and season the chicken with salt and pepper. Lay the chicken in the pan skin-side down and fry until golden, about 3-4 minutes. Then turn and cook for another minute on the other side. Place the chicken on a baking tray, skin-side up, and roast on the top shelf of your oven until cooked, about 12-15 minutes.
IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Remember to keep the frying pan, you’ll need it again soon.
Step 2: Prepare the Potatoes
While the chicken is roasting, fill a large saucepan with boiling water from your kettle and return to the boil with 0.5 tsp of salt. Chop the potatoes into 2cm chunks (no need to peel) and add them to the pan. Cook until you can easily slip a knife through them, about 12-15 minutes, adding the spinach for the final minute of cooking. Drain in a colander and return to the pan with the lid on, off the heat.
Step 3: Prepare the Sauce Ingredients
While the potatoes are cooking, halve, deseed, and finely chop the chilli. Finely chop the chives (or use scissors). Peel and grate the garlic (or use a garlic press). Return the frying pan to a medium heat (no need to wash it). Add a drizzle of oil if the pan is dry.
Step 4: Start the Sauce
When the pan is hot, add the chilli and garlic and stir-fry for 1 minute. Add the water (see ingredients for amount) and chicken stock powder to the pan, bring to the boil and simmer until slightly reduced, about 2 minutes. Stir the crème fraîche into the pan along with three-quarters of the chives. Season to taste with pepper, then remove the pan from the heat.
Step 5: Finish the Dish
When the chicken is almost cooked, gently reheat the sauce.
TIP: Add a splash of hot water if it needs loosening.
Season the spinach and potatoes with a pinch of salt and pepper.
TIP: Add a knob of butter if you have any!
Step 6: Serve the Dish
Divide the spinach and potatoes between your plates. Serve the chicken breast alongside and spoon the chilli and chive sauce all over. Finish with a sprinkling of remaining chives. Enjoy your meal!