BBQ Creamy Chicken Dauphinoise

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BBQ Creamy Chicken Dauphinoise

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I think I died and went to heaven.
Ingredients
  • ½ tbsp smoked paprika
  • 1 tsp cumin
  • 1 tsp mild chilli powder
  • 1 tsp garlic powder
  • ½ tsp mustard powder
  • 1 tbsp brown sugar
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp vegetable oil
  • 6 chicken breasts
  • 1 red onion, diced
  • 100g crispy fried bacon
  • 1 jalapeno, finely chopped
  • 200ml BBQ sauce
  • 1.5k potatoes, peeled and sliced
  • 20g butter
  • 1 onion, diced
  • 2 cloves of garlic, finely chopped
  • 800ml double cream
  • 150ml whole milk
  • 1 tsp salt
  • 1 tsp pepper
  • 200g mozzarella and yellow cheddar, grated
Instructions
  1. Heat your oven to 170°C.
  2. In a bowl, combine all your spices with your vegetable oil.
  3. Pour over your chicken and mix until your chicken is totally coated.
  4. Pop on a baking tray and bake for 25 mins until tender.
  5. Shred with 2 forks, then add your red onion, bacon, jalapeno and BBQ sauce. Set aside.
  6. Finely slice your potatoes on a mandolin and place in a bowl of water.
  7. Melt your butter in a large saucepan and add your onion. Cook out over a low heat for 15 mins until softened, then add your garlic and cook out for 2 mins. Add your double cream, milk and seasoning and bring to a simmer. Add your potatoes and cook for about 10 mins until your potatoes are tender and your cream has thickened slightly.
  8. In a large buttered dish, arrange ⅓rd of your potatoes. Top with half your chicken and ⅓rd of your cheese. Repeat with remaining mixture, finishing with a layer of potatoes and cheese.
  9. Bake for 1 hour until your potatoes are totally tender and your cheese has melted. Serve immediately!

 

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