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Chutney Chili Chicken with Cheesy Potato Bites has spicy chutney-glazed drumsticks alongside crisp edged cheesy potatoes.
Chutney Chili Chicken with Cheesy Potato Bites turns a few familiar ingredients into a seriously flavourful dinner. The tomato and zucchini add just enough saucy freshness to balance the spicy chicken.
Additional Information
- Can this meal be frozen? The cooked chicken can be frozen, although I will not freeze potato bites. The zucchini in tomato gravy is best eaten fresh because zucchini can become quite soft and watery after freezing and reheating. Freeze the chicken in airtight containers for up to 2 months for best quality.
- How long can it be stored? Refrigerate cooked chicken, potato bites and zucchini in separate airtight containers for up to 3 to 4 days. Cool the food promptly and refrigerate within 2 hours of cooking. Reheat the chicken and potato bites until piping hot throughout.
- Can I use chicken thighs instead? Yes. Bone-in, skin-on chicken thighs work particularly well. Cooking time will vary with their size, so use the internal temperature rather than the clock as your final check.
- What if I don’t have Moroccan or Portuguese spice? Use your favourite all-purpose spice blend, or substitute with a little extra jeera, paprika and garlic powder. The exact blend will change the flavour slightly, but the recipe will still work.
- Can I make the chicken less spicy? Yes. Reduce the 1 tsp crushed chili flakes or leave them out. The chili oil and Kashmiri chili in the zucchini can also be reduced to suit your taste.
- Can I use another cheese for the potato bites? Absolutely. Mozzarella, Monterey Jack or a sharp cheddar all work. A stronger cheese gives the potato bites more flavour.
- Why are my potato bites falling apart? The potatoes were probably too wet, or the bites weren’t baked quite long enough. Squeeze the grated potatoes very well and make sure the centre is set before removing them from the muffin tray.
- Why is my zucchini watery? Zucchini releases quite a bit of water as it cooks. Don’t cover the pan, keep the heat low to medium, and allow the tomato gravy to reduce before adding the zucchini.
- Can I prepare parts of this meal ahead? Yes. The chicken can be marinated for up to 24 hours, the potato mixture can be prepared shortly before baking, and the zucchini gravy can be made ahead and gently reheated. Keep the raw marinated chicken refrigerated until you’re ready to cook it.
Why you will love and enjoy these Chutney Chili Chicken with Cheesy Potato Bites:
- The chicken is spicy, tangy and savoury with a sweet little hit from Mrs Balls chutney.
- The cheesy potato bites are crisp around the edges and soft in the middle.
- The zucchini cooks down into a punchy tomato gravy that pulls the whole plate together.
Chutney Chili Chicken with Cheesy Potato Bites
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
Juicy, spicy baked chicken with cheesy potato bites and zucchini simmered in a rich tomato gravy. It’s a proper family dinner with plenty of flavour, and the little potato bites are especially good straight from the oven.
Ingredients
Units
Scale
Spicy Chicken Drumsticks
- 8 chicken drumsticks
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbsp crushed garlic
- 1 tsp jeera powder
- 1 tsp Moroccan spice
- 1 tsp Portuguese spice
- 1 tsp crushed chili flakes
- 1 Tbsp chili oil
- Zest and juice of 1/2 lemon
- 1/4 cup mayonnaise
- 1/4 cup Mrs Balls chutney
- 1 Tbsp Worcestershire sauce
Cheesy Potato Bites
- 3 potatoes, grated
- 3 eggs
- 1/2 cup grated cheddar cheese
- 1/4 cup finely chopped onion
- 1/4 tsp garlic powder
- 1/4 tsp chili flakes
- Pinch of mustard powder
- 1/4 tsp Aroma mix
- Salt and black pepper, to taste
Zucchini in Tomato Gravy
- 5 medium zucchini, sliced into coins
- 3 Tbsp olive oil
- 1 onion, chopped
- 3 tomatoes, grated
- 2 Tbsp tomato paste
- 4 garlic cloves, crushed
- 1 tsp chicken stock powder
- 1 tsp sugar
- 1 tsp jeera powder
- 1 tsp Kashmiri chili powder
- 1 tsp dried thyme
- Salt and black pepper, to taste
Instructions
Chicken
- Add 1 tsp salt, 1 tsp black pepper, 1 Tbsp crushed garlic, 1 tsp jeera powder, 1 tsp Moroccan spice, 1 tsp Portuguese spice, 1 tsp crushed chili flakes, 1 Tbsp chili oil, the zest and juice of 1/2 lemon, 1/4 cup mayonnaise, 1/4 cup Mrs Balls chutney and 1 Tbsp Worcestershire sauce to a bowl and whisk until combined.
- Set aside about 1/3 of the marinade in a clean bowl before adding the chicken. This will be used for brushing later.
- Add the 8 chicken drumsticks to the remaining marinade and rub it all over the chicken. Cover and refrigerate for 30 minutes.
- Take the chicken out of the fridge and let it sit for about 15 minutes while the oven heats.
- Preheat the oven to 350⁰F (180⁰C).
- Place the 8 marinated chicken drumsticks in an ovenproof dish. Bake for 35 minutes.
- Turn the drumsticks and brush generously with the reserved 1/3 cup marinade.
- Return to the oven for another 20 to 30 minutes, or until the chicken is deeply browned and cooked through.
Cheesy Potato Bites
- Preheat the oven to 350⁰F (180⁰C) if it isn’t already on.
- Grate the 3 potatoes, then squeeze them really well in a clean tea towel or between your hands to remove as much liquid as possible. This is important because wet potatoes will make soft, soggy bites instead of nicely set ones.
- Add the drained 3 grated potatoes, 3 eggs, 1/2 cup grated cheddar cheese, 1/4 cup finely chopped onion, 1/4 tsp garlic powder, 1/4 tsp chili flakes, a pinch of mustard powder, 1/4 tsp Aroma mix, salt and black pepper to a bowl.
- Mix everything until evenly combined.
- Grease a muffin tray well. Spoon the potato mixture evenly into the muffin cups and gently press it down so the bites hold together.
- Bake the cheesy potato bites at 350⁰F (180⁰C) for about 25 minutes, or until golden around the edges and set in the middle.
Zucchini in Tomato Gravy
- Heat 3 Tbsp olive oil in a large frying pan over medium heat.
- Add the 1 chopped onion and a small pinch of the salt. Cook until the onion is tender.
- Add the 4 crushed garlic cloves and cook for about 30 seconds, just until fragrant.
- Add the 3 grated tomatoes, 2 Tbsp tomato paste, 1 tsp chicken stock powder, 1 tsp sugar, 1 tsp jeera powder, 1 tsp Kashmiri chili powder, 1 tsp dried thyme, the remaining salt and black pepper.
- Stir well and let the tomato gravy simmer gently for 10 minutes so it thickens and the flavours come together.
- Add the 5 sliced medium zucchini and stir gently to coat them in the sauce.
- Continue cooking over low heat until the zucchini is tender but not falling apart, about 8 to 12 minutes. Give it a gentle stir now and then.
- Serve the spicy chicken drumsticks with the cheesy potato bites and zucchini in tomato gravy while everything is hot.
Notes
Prepared, tried, and tested by Melanie
Recipe Card powered by
Sticky chutney chicken, crisp edged potato bites and saucy zucchini make dinner worth planning.
Chutney Chili Chicken with Cheesy Potato Bites gives dinner a satisfying mix of spicy chicken, cheesy potatoes and tender zucchini in tomato gravy. The chutney and chili bring plenty of flavour to the drumsticks, while the potato bites and saucy vegetables make the meal feel complete without unnecessary fuss.
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