Popcorn Chicken with Zingy Sour Cream & Cheesy Chipotle Potato Skins

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I was probably a little too close when I took this picture and it really does not do it justice. This is actually from the current edition of BBC Good Food magazine (March Edition).

The chicken is coated in a breadcrumb and popcorn mix then shallow fried and the potato skins are loaded with a tomato sauce which, in the recipe uses chipotle paste, then topped with cheese and red onion. I bought a small can of whole chipotles in sauce and whizzed them in the processor as I couldn’t get hold of paste.

It uses 25g of popcorn, we polished off the huge bag we bought whilst waiting for the skins to cook.

Made 16th February 2013.

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