Spiced Oven-Baked Chicken with Sautéed Leeks, Fondant Potato and Creamed Carrot Sauce

Pan-seared spiced chicken breast served with sautéed leeks, sliced fondant potatoes, and a smooth, sweet creamed carrot sauce.

Chicken Main Course High Protein Leeks Carrot

Estimated Nutrition

Calories

918.4

kcal / serving

918.4 kcal total

Carbs

27.2g

per serving

27.2 g total

Fat

72.8g

per serving

72.8 g total

Protein

38.6g

per serving

38.6 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

Dairy

Double Cream

Liquids

White Wine

A dash

Meat

piece

Chicken Breast

Skinless

NutsSeeds

Curry Powder

pinch

Salt

To taste

pinch

Black Pepper

To taste

OilsFats

Olive Oil

For the spiced chicken

Olive Oil

For the sautéed leeks

Olive Oil

For the fondant potato

Vegetables

0.25

piece

Leek

Finely sliced

120

Potato

Peeled, cut into 1cm thick slices, blanched and dried

piece

Carrot

Peeled, finely chopped and blanched

Method

Sear the chicken in a hot griddle pan until browned and finish baking in the oven.

Sauté the sliced leeks in olive oil for 4–5 minutes until soft.

Fry the blanched potato slices in olive oil until golden-brown on both sides.

Preheat the oven to 200°C.

Boil cream, half the carrots, sugar, and wine in a pan for five minutes.

Blend the creamed carrot mixture in a food processor until smooth and season.

Plate the leeks, top with potatoes and chicken, and pour over the carrot sauce.

Rub the chicken breast with olive oil and curry powder.