Hasselback Potatoes with Creamy Cajun Chicken

Ingredients (20)

• ·pieces medium potatoes
• ·tbsp butter
• ·tbsp olive oil
• ·cloves garlic
• ·tsp paprika
• ·tsp onion granules
• ·tsp garlic granules
• ·tsp dried parsley
• ·salt
• ·black pepper
• ·tsp all-purpose seasoning
• ·tbsp olive oil
• ·tsp Cajun seasoning
• ·tsp salt
• ·tsp black pepper
• ·tsp paprika
• ·tsp onion powder
• ·tbsp butter
• ·pieces onion
• ·ml heavy cream

1. 1

   Slice each potato thinly (don’t cut all the way through).

2. 2

   Mix melted butter, olive oil, garlic, and all seasonings.

3. 3

   Brush generously over all 6 potatoes, getting into the layers.

4. 4

   Air fry at 180°C for 35–45 mins (depending on size).

5. 5

   Brush with extra butter halfway through for that crispy finish.

6. 6

   For the chicken, add the sliced chicken to a bowl.

7. 7

   Drizzle over the olive oil and sprinkle all the seasonings evenly.

8. 8

   Mix well until every piece is fully coated and let it sit for 10–15 minutes (optional).

9. 9

   Pan-fry on medium-high heat until golden and cooked through.

10. 10

    For the Cajun sauce, melt butter in the same pan and cook onions until soft.

11. 11

    Add cream and seasoning, simmer until thickened.

12. 12

    Add chicken back in and coat in sauce.