Crispy Peri Chicken and Potatoes

40m
Serves 2
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Directions

  1. 1Season the peeled and cubed potatoes all over with the smoked paprika and parsley.
  2. 2Transfer the coated potatoes to the airfryer basket and cook for 20 minutes at 200°C, tossing throughout.
  3. 3Meanwhile, season the chicken breasts with 1 tsp of the peri seasoning.
  4. 4Toss the remaining peri seasoning with the panko breadcrumbs.
  5. 5Dip each chicken breast into the whisked egg, shaking off any excess.
  6. 6Dip the chicken breasts into the breadcrumbs, pressing in to adhere.
  7. 7Air fry the chicken at 190°C for 16 minutes.
  8. 8When there are a few minutes remaining, add a pan to medium heat.
  9. 9Add the chopped garlic to the pan, stirring for 30 seconds.
  10. 10Add the cream and peri sauce to the pan and mix to combine.
  11. 11Leave the sauce over heat for a minute before stirring through the parmesan.
  12. 12Turn off the heat once parmesan is stirred in.
  13. 13Slice the cooked chicken into strips before serving alongside the potatoes.
  14. 14Drizzle the sauce all over the chicken.
  15. 15Garnish with the fresh parsley.

Ingredients

  • 500 g maris piper potato, peeled and cut into cubes
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 2 x 100g chicken breast
  • 2 tsp peri seasoning
  • 30 g panko breadcrumbs
  • 1 small egg whisked
  • 1 tsp chopped garlic
  • 70 ml 45% less fat single cream alternative
  • 1 Tbsp peri sauce
  • 10 g parmesan, grated
  • 1 sprig fresh parsley chopped for garnish

Equipment

airfryer basketpan

Tips

  • Oven cook potatoes for 30-35 minutes at 200°C if not using an air fryer.
  • Oven cook chicken for 20 minutes at 190°C if not using an air fryer.