SPANISH CHICKEN AND CHIPS

It's chicken and chips but get this; instead of chips its internationally popular Spanish tapas dish "patatas bravas". Crispy little potato pieces with spicy brava sauce and a fairly hassle free roasted garlic aioli. Treat yourself to a chicken breast with the skin on, crispy business is the best business.

About one Swedish Hour

Ingredients

(To serve 2)

2 Skin on Chicken Breasts
A Lemon
2 Tablespoons Olive Oil
2-3 Maris Piper Spuds
2 Tablespoons Rapeseed Oil
2 Teaspoons Oregano
Teaspoon Smoked Paprika
Salt & Pepper
2 Teaspoons Garlic Powder
Tablespoon Plain Flour
100ml Tomato Passata
Knob of Butter
3 Teaspoons Cayenne Pepper
Half a White Onion
Full Bulb of Garlic
2 Tablespoons Full Fat Mayo
2 Handfuls of Rocket (to serve)

Ingredients

Instructions

Preheat your oven to 200ºC. We want to roast our garlic. Cut an entire bulb in half lengthways, stick it on some tin foil, drizzle with olive oil, wrap tightly and stick it into the oven for about 30 minutes.
During this time we can prep the spuds. Chop them with the skin on into inch sized cubes. Whack them into a mixing bowl. Coat them in garlic powder, one teaspoon of cayenne pepper, your smoked paprika and a teaspoon of oregano. Whack in your flour and shake them about. Season with salt and pepper and add in a tablespoon of olive oil. Mix that lot all about and make sure the spuds look nicely covered. On an oven tray you can add your rapeseed oil and get that in the oven for 5 minutes to heat up. When that rapeseed oil is the consistency of water, pour on your spuds and get them in the oven. They need about 30 minutes and a shuffle after 20.
Get your brava sauce ready by melting a teaspoon of cayenne pepper on a low heat with a knob of butter. Dice your onion very finely and sweat it in the cayenne butter. Pour in your passata and allow to simmer, stirring regularly. This can be reheated to finish the spuds when you're plating up.
When your garlic has had about 40 minutes, remove it from the oven and squeeze all the gooey roasted soft garlic into a bowl. Mix with the juice of half a lemon and the mayo. This is your beautiful roasted garlic aioli.
Season your chicken with the juice of half of your lemon, oregano, salt, pepper and a splash of olive oil. Rub that all in properly. Get a frying pan nice and hot with a splash of oil in. A non stick frying pan is best here. Pop your chicken breasts in skin side down and allow that to crisp up for a couple of minutes. Pop a sheet of baking paper onto the chicken and use the bottom of a big pan to press the chicken down for a minute. This will get it nice and crispy and cook it faster. Flip the chicken breasts over and repeat this giving another couple of minutes to the other side. These can go in an oven dish and into the oven, covered with the baking paper, for about 5 minutes whilst the potatoes get extra crisp.
Plate up a mound of potatoes with a drizzle of spicy brava sauce, a couple of dollops of aioli and serve your chicken alongside it. I served it with rocket because greenery is important. Spanish chicken and chips. Nice.