Crispy Chicken, Minty Pea & Salad
This salad is anything but boring. You'll combine crispy chicken and peppery baby roasties with sweet minty peas on a bed of salad. Finish with a Dijon mustard vinaigrette and Italian hard cheese shavings. Deeelish!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Take your chicken out of the fridge, open the packet and let it air
Chop your potatoes (skins on) into small bite-sized pieces
Add the chopped potatoes to one side of a tin foil-lined baking tray (or two!) with a drizzle of vegetable oil, a pinch of salt and a few generous grinds of black pepper
Give everything a good mix up and put the tray[s] in the oven for an initial 15 min or until the potatoes are starting to brown
Boil half a kettle
Heat a large, dry, wide-based pan (preferably non-stick) over medium-high heat
Pat your chicken thighs dry with kitchen paper and season them generously on both sides with salt
Once hot, add the seasoned chicken, skin-side down, and cook for 10 min or until the skins have browned and crisped
While the chicken is cooking, strip your mint leaves from their stems, then chop them roughly and discard the stems
Add your blanched peas to a colander and pour boiled water all over them to refresh them
Mix the chopped mint leaves (save a little for garnish!) through the refreshed peas then set aside for later – these are your minty peas
Combine your Dijon mustard and cider vinegar with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt in a small bowl – this is your Dijon mustard vinaigrette
Wash your salad, then pat it dry with kitchen paper
Once the chicken skin has crisped, turn the chicken thighs over and cook for 1 min further
Once the potatoes have had an initial 15 min, remove them from the oven and transfer the crispy thighs to the other side of the baking tray[s] (skin side up)
Return the tray[s] to the oven for 10-12 min further or until the chicken is crisp and cooked through (no pink meat!) and the potatoes are roasted
Meanwhile, peel your Italian hard cheese until you end up with a pile of cheese shavings
Grate the remaining Italian hard cheese
Once the chicken and potatoes are done, transfer the crispy chicken to a clean board and leave to rest for a couple of min before slicing – this is your sliced crispy chicken
Mix the roast potatoes through any chicken juices left in the tray[s] for extra flavour – these are your peppery roasties
Add the salad to the plate with the peppery roasties dotted on top
Sprinkle over the minty peas and place the sliced crispy chicken over the top
Drizzle over the Dijon mustard vinaigrette and garnish with the grated Italian hard cheese, Italian hard cheese shavings and the reserved mint leaves
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mustard, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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