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Ginger Chicken with Hot ‘n’ Spicy Chips

Cooking Time
25-30 min Minutes
Ingredients
21
Portions
4

Ingredients

21 Total
  • 250 g Country Range Mascarpone
  • 1 ½ tsp Country Range Ground Ginger
  • 2 ½ tsp Country Range Onion Powder
  • salt and pepper to taste
  • 4 Country Range Chicken Breast Fillets, butterflied
  • 20 g Country Range Butter
  • 2 medium leeks, finely sliced
  • 100 g Country Range Fine Green Beans
  • 4 spring onions, sliced lengthways
  • 100 ml ginger wine
  • 100 ml chicken stock
  • 200 ml double cream
  • For the hot & spicy chips:
  • 3 large baking potatoes, cut into chips
  • 3 tbsp Country Range Vegetable Oil
  • salt and pepper to taste
  • ¼ tsp Country Range Ground Nutmeg
  • 1 tsp Country Range Cumin Seeds
  • ½ tsp Country Range Ground Turmeric
  • ½ tsp Country Range Chilli Powder
  • 1 tsp Country Range Whole Coriander Seeds, roasted and crushed

Method

  • 1

    Step 1

    Mix 25ml water with the cheese, ginger, onion powder, salt and pepper. Fill the middle of the butterflied chicken and wrap over. Cover and refrigerate for at least 20 minutes.
  • 2

    Step 2

    Heat the butter in a frying pan and sauté the leeks. Leave to cool.
  • 3

    Step 3

    Make four large papillotes with tin foil. Place the leeks, beans and spring onions on the base of the papillote. Put the chicken breast on top.
  • 4

    Step 4

    Mix the ginger wine, chicken stock and double cream together. Pour into each parcel and seal. Bake in a pre-heated oven at 220°C/425°F/Gas Mark 7 for 25 minutes until the chicken is cooked all the way through.
  • 5

    Step 5

    To prepare the chips, par boil the potatoes for 3 minutes. Drain and leave to dry for a few minutes.
  • 6

    Step 6

    Toss the chips in the oil and all the spices then place on a baking tray. Bake in a pre-heated oven at 200°C/425°F/Gas Mark 7 for 30 minutes. Garnish with a side salad.

Ingredients

21 Total
  • 250 g Country Range Mascarpone
  • 1 ½ tsp Country Range Ground Ginger
  • 2 ½ tsp Country Range Onion Powder
  • salt and pepper to taste
  • 4 Country Range Chicken Breast Fillets, butterflied
  • 20 g Country Range Butter
  • 2 medium leeks, finely sliced
  • 100 g Country Range Fine Green Beans
  • 4 spring onions, sliced lengthways
  • 100 ml ginger wine
  • 100 ml chicken stock
  • 200 ml double cream
  • For the hot & spicy chips:
  • 3 large baking potatoes, cut into chips
  • 3 tbsp Country Range Vegetable Oil
  • salt and pepper to taste
  • ¼ tsp Country Range Ground Nutmeg
  • 1 tsp Country Range Cumin Seeds
  • ½ tsp Country Range Ground Turmeric
  • ½ tsp Country Range Chilli Powder
  • 1 tsp Country Range Whole Coriander Seeds, roasted and crushed

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