Cajun Honey Butter Chicken with Creamy Potatoes

Instructions

1. 1

   Preheat the oven to 220°C/425°F conventional or 200°C fan. While it heats, scrub the potatoes and cut them into 1.5 cm cubes. On a 40 × 30 cm rimmed baking tray, toss them with 10 ml olive oil, 1.5 tsp garlic powder, 2 tsp paprika, 1 tsp oregano, 0.5 tsp salt and 0.25 tsp black pepper. Spread in one layer.

2. 2

   Roast the potatoes for 30–35 minutes, turning after about 18 minutes, until browned and easily pierced with a fork. While they roast, finely chop the onion and parsley, then prepare the chicken.

3. 3

   Without rinsing the raw chicken, pat it dry and slice horizontally into roughly eight cutlets, about 1.5 cm thick. Season with the remaining 1.5 tsp garlic powder, 2 tsp paprika, 1 tsp oregano, 0.75 tsp salt and 0.75 tsp black pepper, plus all the onion powder and chilli flakes. Wash your hands and clean the knife, board and work surface after handling the raw chicken.

4. 4

   Heat a 30 cm frying pan over medium-high heat. Cook the chicken in two uncrowded batches, using 5 ml olive oil and 5 g butter for each batch. Cook for approximately 3–4 minutes per side, adjusting the heat if the spices darken too quickly, until every cutlet reaches 74°C/165°F at its thickest point. Transfer cooked chicken to a clean plate.

5. 5

   Meanwhile, melt 5 g butter in a wide 3-litre saucepan over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the tomato paste for 1 minute. Reduce to low heat, add the evaporated milk, cream cheese and water, and stir for 3–4 minutes until smooth and gently steaming. Cover and keep off the heat until the potatoes are ready.

6. 6

   After the second chicken batch, reduce the frying-pan heat to low. Add the remaining 15 g butter and the honey, stirring for about 30 seconds until melted. Return all the chicken and its juices, add the parsley and turn for 1–2 minutes to coat. Remove from the heat and cover loosely while finishing the potatoes.

7. 7

   Fold the roasted potatoes into the creamy sauce over medium-low heat. Stir gently for 2–3 minutes, until the sauce bubbles gently and the mixture reaches 74°C/165°F. Divide between four plates and serve with the chicken and all the honey-butter glaze.