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