Southern Chicken Nuggets
with Sweet Potato Fries & Green Beans
- Gluten
- Wheat
- May contain traces of allergens
- Traces of Tree Nuts
Enjoy our take on classic Southern dining complete with yams (sweet potato fries), green beans and the all-important crispy chicken. It's finger lickin' good!
Ingredients
800 g
sweet potato
1 packet
Free Range Chicken Thighs
1 sachet
smoked paprika
1 packet
green beans
1 tub
Tomato Chutney
(May be present: Tree Nuts.)
Not included in your delivery
2 tbs
olive oil
¼ cup
plain flour
(Contains: Gluten, Wheat;)
1 tsp
baking powder
¼ cup
water
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Cut the unpeeled sweet potato into fries. Cut the chicken thigh into quarters.
Place the sweet potato on one of the prepared oven trays and toss in 1/2 the olive oil. Season with salt and pepper. Roast in the oven for 35 minutes, or until tender.
To shake “n” bake your chicken, place the chicken thigh, plain flour, baking powder, smoked paprika and a generous seasoning of salt and pepper in a plastic bag and shake to coat the chicken. Place the chicken on the second oven tray and spray or brush lightly with the remaining olive oil. Bake for 25-30 minutes, or until the chicken is cooked through. Swap the trays halfway through to ensure even cooking.
Meanwhile, trim the ends of the green beans.
In the last 5 minutes of the chicken cook-time, heat a medium frying pan over a medium heat. Add the water and season with salt. Add the green beans and cover with a lid. Steam for 4 minutes, or until softened slightly.
Divide the southern chicken, sweet potato fries and the green beans between plates. Serve with a dollop of tomato chutney.
