.png)
This is my first ever Gousto box, plus this is my first meal. I have ordered a box for 4 people but also bought ingredients separately so I could feed seven people however the ingredients below is for 4.
HOW IT COMES: I haven't got a picture but it comes in a cardboard box with a reusable ice bag plus a recipe card for each meal.
PREPARATION TIME:
40 minutes
INGREDIENTS:
2 spring onions
50g ground almond
1tsp cayenne pepper
10g dill
2tsp ground paprika
16ml sriracha hot chilli sauce
60ml cider vinegar
10.5g wholegrain mustard
160g natural yoghurt
4 British chicken breast portions
2 ciabatta
300g shredded red cabbage
1 cucumber
Before I start I was emailed saying that they have replaced dill with another herb.
INSTRUCTIONS:
STEP 1: Preheat the oven to 220°C/200°C (fan)/gas 7, then take your chicken out of the fridge and open the packet to let it breathe before cooking. Add the ground almonds, half the ground paprika and half the cayenne pepper (can't handle the heat? Go easy!) to a plate with a generous pinch of salt and given everything a good mix up - this is your Nashville-style chicken coating. Add 200ml milk to a bowl.
STEP 2: Add the chicken breast portions to a chopping board. Slice through the thickest part of the chicken breast, being careful not to cut all the way through to the other side and open it out like a book. Cover with cling film and bash with a rolling pin until you have an even thickness - this is your butterflied chicken.
STEP 3: Dip the butterflied chicken in the milk, then coat with the Nashville-style chicken coating until both sides are well coated. Add the coated chicken to a baking tray lined with non-stick baking paper with a drizzle of vegetable oil. Put the tray in the oven for 25 minutes or until the chicken is cooked through (no pink meat!) - this is your Nashville-style hot chicken.
STEP 4: While the chicken is in the oven, trim, then slice the spring onions finely. Combine the shredded red cabbage, sliced spring onion (save a little for garnish), all of the wholegrain mustard, half the cider vinegar and 2.3 natural yoghurt in a bowl and season generously with salt and pepper - this is your slaw.
STEP 5: Cut the cucumber into batons. Chop the dill finely, including the stalks. Add the cucumber batons, chopped dill and remaining cider vinegar to a bowl and season with a pinch of salt and 1tsp sugar. Stir everything together and set aside - this is your dill pickled cucumber.
STEP 6: Heat a large, wide-based pan (preferably non-stick) over a medium-high heat. Slice the ciabatta in half. Once hot, add the sliced ciabatta, cut-side down, and cook for 3-4 minutes or until toasted and charred, then set aside until serving.
STEP 7: Combine the sriracha, remaining cayenne pepper (not a fan of spice? Just add a little!) and remaining ground paprika with the remaining natural yoghurt. Pour in half of the liquid from the dill pickled cucumber and give everything a good mix up - this is your hot sauce.
STEP 8: Serve the Nashville-style hot chicken over the toasted ciabatta slice with dill pickled cucumber and slaw to the side. Drizzle the hot sauce over the chicken. Sprinkle over the remaining sliced spring onion. Enjoy!
I loved the dish, not keen on the sugar on cucumber but will definitely be making the cabbage salad and also the chicken dish.
Purchased from: Gousto
Star Rating: 4/5
Date Tried: Monday 24th January 2022
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get 65% off of your first box and 30% off your first month, so you are aware I will be credited £20 towards my next box when somebody uses my code. CODE: ALICI42903718
Comments