Cooked - Hasselback Potatoes With Creamy Cajun Chicken & Air-fried Veggies

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Hasselback Potatoes With Creamy Cajun Chicken & Air-fried Veggies

4.0

6 medium potatoes

3 tbsp butter, melted

2 tbsp olive oil

4–5 cloves garlic, minced

1½ tsp paprika

1½ tsp onion granules

1½ tsp garlic granules

1 tsp dried parsley

Salt & pepper, to taste

1–2 tsp all-purpose seasoning

1 tbsp olive oil

1½ tsp Cajun seasoning

½ tsp salt

½ tsp black pepper

1 tsp paprika

1 tsp onion powder

1 tbsp butter

½ onion, diced

150–200 ml heavy cream

Thinly slice each potato, making sure not to cut all the way through.
In a bowl, combine: Melted butter, Olive oil, Minced garlic, Paprika, Onion granules, Garlic granules, Dried parsley, Salt & pepper, All-purpose seasoning.
Brush the mixture generously over all 6 potatoes, making sure it gets between the slices.
Air fry at 180°C (355°F) for 35–45 minutes, depending on the size of the potatoes.
Halfway through cooking, brush with a little extra melted butter for an extra crispy finish.
Add sliced chicken to a bowl.
Drizzle with the olive oil.
Sprinkle over all the seasonings.
Mix well until every piece is fully coated.
Let marinate for 10–15 minutes (optional, but adds more flavor).
Pan-fry over medium-high heat until golden and cooked through.
In the same pan, melt the butter.
Cook the diced onion until softened.
Add the heavy cream and the same seasonings used for the chicken.
Simmer until the sauce thickens.
Return the cooked chicken to the pan and toss until fully coated in the sauce.

Course🍽️Main Course

Diets🥜Nut-free🍬Low-sugar...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created this week

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