Spicy Crispy Skinned Chicken and Biscuits
with Chili Maple Sauce
Better than grandma's biscuits? We'd say so! These DIY cheesy biscuits aren't the only star of this fall dinner. The stick to your ribs crispy chicken will surely also become a family favourite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
550 g
Spatchcock Chicken
1.5 cup
All-Purpose Flour
(Contains Wheat)
12 g
Baking Powder
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
2 unit(s)
Sour Cream
7 g
Chives
2 tbsp
Maple Syrup
17 g
Archived
2 unit(s)
Sweet Potato
227 g
Brussels Sprouts, shredded
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
¼ cup
Cheddar Cheese, shredded
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Unsalted Butter*
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Pat chicken dry with paper towels then arrange on a parchment-lined baking sheet. Season with salt and pepper. Sprinkle over Smoked Paprika-Garlic Blend. Drizzle over 1 tbsp oil (dbl for 4 ppl). Roast in top of oven, until golden-brown and cooked through, 30-35 min (Cook for 35-40 min ).**
While chicken cooks, thinly slice chives. Stir together mayo with sour cream, chives, cheese, baking powder, 3 tbsp water, 1 tsp sugar and 1/2 tsp salt (dbl all for 4 ppl) in a large bowl. Stir in flour until just combined. Using your hands, press dough together into a loose ball. Flatten dough and press into one 1-inch thick disc. (NOTE: Halve and make two discs for 4 ppl). Set aside.
Peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
While sweet potatoes cook, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then Brussels sprouts. Cook, stirring occasionally, until softened, 6-8 min. Season with salt and pepper.
Cut biscuit disc into 8 equal wedges. (NOTE: 16 wedges for 4 ppl). Transfer biscuits to another parchment-lined baking sheet. Bake in middle of oven, until puffed up and golden, 10-12 min.
While biscuits bake, stir together chili sauce with half the maple syrup in a small bowl. When sweet potatoes are fork-tender, drain and return to the same pot, off heat. Using a masher, mash remaining maple syrup and 2 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Season with salt and pepper. Carve chicken. Divide mash, chicken, sprouts and biscuits between plates. Drizzle chili maple sauce over chicken.