American Barbecue Chicken and Tater Tots

with Baby Gem and Ranch
Family-Friendly
Tater Tots are an American culinary tradition, invented in the 1950s as a way to make use of unused potato scraps left over from the production of French fries.
Cooking time: 60 min
Cals 861 · Prot 60 · Carbs 78 · Fat 35
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Ingredients
Number of People:

Tater tots

Potatoes
600 Grams
Mature cheddar
60 Grams
Garlic onion powder
4 Grams
Corn starch
10 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Olive oil
1 Tbsp

Chicken

Chicken breast
400 Grams
Barbecue sauce
80 Grams
Honey
15 Grams
Salt
1 Tsp
Olive oil
1 Tbsp

Salad

Spring onion
40 Grams
Fresh dill
15 Grams
Sour cream
60 Grams
Mayonnaise
33 Grams
Baby gem lettuce
2 Piece

Instructions

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1 Prep
Preheat the oven to 220°C/200°C fan. Peel and chop the potatoes into bite-sized pieces. Grate the mature cheddar.
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2 Blend
Place the potatoes in a bowl and rinse with water. Drain and transfer the potatoes to a food processor and blitz until broken down. Transfer to a clean tea towel and squeeze well over a sink to remove as much liquid as possible. 
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3 Mix
Add the potatoes to a bowl. Microwave for 2 min, stirring halfway. Add the garlic onion powder, corn starch and half of the mature cheddar. Season with salt and pepper
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4 Bake
Shape the tater tots into bite-sized pieces by scooping out 1 tbsp of the potato mix and placing it onto a lined baking tray. Repeat until you run out. Drizzle with oil and bake for 12 min or until golden brown on the bottom. Carefully flip each tater tot and bake for 10 min further or until the other side is golden brown too. 
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5 Chicken
Meanwhile, in a baking dish, combine half the barbecue sauce with the honey and a pinch of salt. Add the chicken and turn to coat. Drizzle with olive oil. Sprinkle with the remaining cheddar. Bake the chicken for 10-12 min until cooked through.
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6 Serve
Meanwhile, trim and finely slice the spring onions. Finely chop the dill. In a bowl, combine the sour cream and mayonnaise. with the spring onions and dill. Serve the chicken, tater tots and baby gem with ranch dressing and remaining barbecue sauce to the side.
Tips for fussy eaters
Serve the salad for the grown-ups only!
Pro tip
Be careful not to over blend the potatoes in the food processor or they will become gummy.

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