Chilli glazed chicken supreme with cajun style potatoes, spiced courgettes and sour cream Recipe

Supreme of chicken coated with a sticky chilli glaze, served with spiced roast potatoes and smoked paprika courgettes.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.4/5

Les ingrédients

Pour people
  • Chicken breast(s) (150g) - skinless : 6 whole
  • Fine salt : 6 pinch(es)
  • Sunflower oil : 30 ml
  • Red chilli(s) : 1 whole
  • Star anise : 2 whole
  • Fresh coriander : 0.5 bunch
  • Rice wine vinegar : 100 ml
  • Caster sugar : 7 g
  • Water : 70 ml
  • Soy sauce : 30 ml
  • For the vegetables
  • Desiree potato(es) : 750 g
  • Sunflower oil : 30 ml
  • Flat leaf parsley : 0.25 bunch
  • Cajun blend : 50 Tsp
  • Maldon salt : 6 pinch(es)
  • For the vegetables
  • Garlic clove(s) : 1 whole
  • Courgette(s) : 2 whole
  • Olive oil : 30 ml
  • Smoked paprika : 5 g
  • Maldon salt : 3 pinch(es)
  • Red chilli(s) : 2 whole
  • For the garnish(es)
  • Soured cream : 75 g
  • Lime(s) : 1 whole



    Preheat the oven to 180'C.
    Finely slice the chilli. Pick and roughly chop the coriander leaves.

    Place the rice wine vinegar, soy, sugar and water in a saucepan. Add the star anise and the chilli and bring to the boil. Reduce by half. Once reduced keep to one side - this will be the glaze for the chicken when it is cooked.

    To cook the chicken: season the chicken breasts with salt. Heat a frying pan until hot and add a splash of sunflower oil. Colour the chicken on both sides and then transfer to the oven and cook for 8 minutes. Remove from the oven, pour the glaze on top and then return to the oven for 5 minutes. When the chicken is cooked remove from the pan, spoon the glaze back over the meat and add the chopped coriander.


    Cut the potatoes into wedges. Finely slice the red onion and roughly chop the parsley.

    Cook the potatoes for 5 minutes in simmering, salted water and then drain.

    Heat a frying pan until hot and then colour the wedges on the cut sides before transfering to the oven and cooking for 20 minutes. After 20 minutes remove from the oven sprinkle with sea salt and Old el Paso spice mix making sure the potatoes are evenly covered. Add the red onion and return to the oven for 5 minutes.


    Top and tail the courgettes. Cut the courgettes into quarters lengthways and then cut into thick slices on the angle.
    Peel and finely dice the garlic. Slice the red chilli.

    Heat a frying pan until hot and then add a splash of olive oil. Add the courgettes, colour on both sides and then season with Maldon sea salt. Lower the heat and add the garlic, chilli and smoked paprika. Cook for a further minute and then remove from the pan.


    Mix the chopped parsley through the potatoes and fill a stainless steel ring with the potatoes, taking care not to crush them.
    Slice each chicken breast into 5 pieces and place on top of the potatoes. Add the courgettes to the plate and then finish with a dollop of sour cream and a wedge of lime.

Chef's tip

«If the glaze is not sticky when the chicken comes out of the oven, reduce it further in a small saucepan and coat the chicken breast before slicing it.»

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