Hasselback Potatoes with Creamy Cajun Chicken

Crispy hasselback potatoes with juicy chicken in creamy Cajun sauce

Time: 65 min · Servings: 3 · Calories: 150 kcal

Ingredients

• 900 units potato
• 45 tablespoon of butter
• 30 tablespoon of olive oil
• 25 clove of garlic
• 8 teaspoon of paprika
• 8 teaspoon of onion powder
• 8 teaspoon of garlic powder
• 2 teaspoon of dried parsley
• 5 to taste salt
• 2 to taste pepper
• 8 teaspoon of cajun seasoning
• 450 units chicken breast
• 15 tablespoon of olive oil
• 8 teaspoon of cajun seasoning
• 3 teaspoon of salt
• 3 teaspoon of black pepper
• 5 teaspoon of paprika
• 5 teaspoon of onion powder
• 15 tablespoon of butter
• 75 units onion
• 175 ml cream

Method

1. Cut the potatoes into thin slices, without separating the slices completely.
2. In a bowl, mix the melted butter, olive oil, minced garlic, paprika, onion powder, garlic powder, and dried parsley.
3. Brush the potatoes with the mixture, making sure the seasoning penetrates between the slices.
4. Cut the chicken breasts into strips and place them in a bowl.
5. Add olive oil, cajun seasoning, salt, black pepper, paprika, and onion powder to the chicken.
6. Mix well until the chicken is fully coated and let it rest.
7. Preheat the air fryer to 180°C.
8. Place the potatoes in the air fryer and cook for 45 minutes.
9. Brush the potatoes with additional butter halfway through cooking for a crispy finish.
10. Heat a skillet over medium-high heat and cook the chicken until golden brown and well-done.
11. Melt butter in the same skillet and sauté the chopped onion until tender.
12. Add the cream and cajun seasoning to the skillet, simmering until the sauce thickens.
13. Add the chicken to the skillet and stir to coat it completely with the sauce.
14. Serve the hasselback potatoes on a plate with the creamy cajun chicken.

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Categories: Meat & Poultry · All recipes

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