Spaghetti and chicken meatballs in red pepper sauce
🍽 Serves 4◆ Easy
30-minute meal recipes · Mexican recipes
Crispy chipotle chicken with cheesy polenta and jalapeño jam
Smoky, fiery, crispy chicken sits atop a rich bed of sumptuous cheesy polenta flecked with fresh coriander. The speedy jalapeño jam adds a hot and sweet touch of magic on top – a speedy alternative to hot honey. The chicken mini fillets crisp up brilliantly in an air fryer (see below); discover more easy air fryer recipes.
Gluten-free
Serves2
Hands-on25 min
DifficultyEasy
Method
Heat the oven to 190°C/170oC fan/gas 5 and line an oven tray with baking paper. Put the fillets in a bowl with the oil, chipotle paste, dried oregano and a pinch of salt and pepper. Mix until evenly coated, then sprinkle in the 1 tbsp polenta and toss again to coat.
Lay the chicken out on the lined oven tray and bake for 20 minutes.
Meanwhile, add the jalapeños, their brine and the sugar to a small saucepan over a medium heat. Simmer until syrupy (about 10 minutes), then set aside.
For the polenta, pour the stock into a large pan over a medium heat. Whisk in the polenta, then the butter. Stir regularly for 8-10 minutes until cooked and coming away from the sides of the pan. Stir in the cheese and most of the coriander until the cheese melts.
Divide the polenta between bowls, top with the chicken and a dollop of chilli jam, then scatter with the remaining coriander.
Nutrition
| Calories | 690kcals |
|---|---|
| Fat | 27g (14g saturated) |
| Protein | 53g |
| Carbohydrates | 56g (14g sugars) |
| Fibre | 2.7g |
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Another successful dish from delicious. I used boneless, skinless thighs which worked beautifully and doubled the jam amount. Sadly I didn’t have any fresh coriander/cilantro but I’ll definitely be making this again. We loved it!