Hasselback Potatoes with Creamy Cajun Chicken
Crispy hasselback potatoes with juicy chicken in creamy Cajun sauce
Time: 65 min · Servings: 3 · Calories: 727 kcal
Ingredients
- 900 g potato
- 45 g butter
- 30 ml olive oil
- 25 g garlic
- 8 g paprika
- 8 g onion powder
- 8 g garlic powder
- 2 g dried parsley
- 5 g salt (to taste)
- 2 g pepper (to taste)
- 8 g cajun seasoning
- 450 g chicken breast
- 15 ml olive oil
- 8 g cajun seasoning
- 3 g salt
- 3 g black pepper
- 5 g paprika
- 5 g onion powder
- 15 g butter
- 75 g onion
- 175 ml cream
Method
- Cut the potatoes into thin slices, without separating the slices completely.
- In a bowl, mix the melted butter, olive oil, minced garlic, paprika, onion powder, garlic powder, and dried parsley.
- Brush the potatoes with the mixture, making sure the seasoning penetrates between the slices.
- Cut the chicken breasts into strips and place them in a bowl.
- Add olive oil, cajun seasoning, salt, black pepper, paprika, and onion powder to the chicken.
- Mix well until the chicken is fully coated and let it rest.
- Preheat the air fryer to 180°C.
- Place the potatoes in the air fryer and cook for 45 minutes.
- Brush the potatoes with additional butter halfway through cooking for a crispy finish.
- Heat a skillet over medium-high heat and cook the chicken until golden brown and well-done.
- Melt butter in the same skillet and sauté the chopped onion until tender.
- Add the cream and cajun seasoning to the skillet, simmering until the sauce thickens.
- Add the chicken to the skillet and stir to coat it completely with the sauce.
- Serve the hasselback potatoes on a plate with the creamy cajun chicken.
Categories: Meat & Poultry · All recipes
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