Creamy Chicken & Chorizo with Crispy Potatoes

Ingredients

• 675g Simply Better Challenger Potatoes
• 2 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 1 Tbsp. Simply Better Expertly Blended Garlic & Herb Seasoning
• 1 Pack Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets, cut into bite-sized pieces
• 2 Tbsp. Simply Better Expertly Blended Sweet & Smoky Seasoning
• 1 Red Onion, finely chopped
• 2 Large Garlic Cloves, minced
• ½ Pack Simply Better Spanish Chorizo, diced
• 75g Simply Better Italian Sun-Dried Tomatoes, drained & thinly sliced
• 100ml Simply Better Free Range Chicken Stock
• 1 carton Simply Better Irish Original Cream Cheese
• 1 Pack Simply Better Irish Cavolo Nero, shredded
• Handful of Fresh Basil Leaves
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

Method

1. Switch the air fryer onto 200ºC (400ºF). Cut the potatoes into cubes with the skin on and dry off any excess moisture with kitchen paper. Put them in the air fryer and toss in half of the oil. Season with salt and the garlic & herb seasoning. Bake for 20 minutes until the potatoes are crisp and golden brown, shaking once or twice to ensure they cook evenly.
2. Meanwhile, heat a sauté pan or wok with oil over a high heat. Add the chicken and toss in the sweet and smoky seasoning, quickly sauté the chicken for 2-3 minutes until golden brown but not cooked through. Tip in the onion, garlic and chorizo. Sauté for another 3 minutes until the chicken is just tender.
3. Add the sun-dried tomatoes to the chicken mixture, tossing to combine. Pour in the chicken stock and allow to bubble down, then stir in the cream cheese. Stir in the Cavolo Nero and season to taste. Simmer for 1-2 minutes until the Cavolo Nero has cooked.
4. Serve the crispy potatoes and creamy chicken & chorizo in shallow bowls and scatter over the basil and season with extra pepper to serve.

NEVEN’S TOP TIP
The potatoes could also be cooked in the oven at the same temperature, but they will need about 25-30 minutes in total.