Hi, the potato recipe is from the Guardian magazine's 'Feast', issue 171, Sunday 24th April, page 7, by Thomasina Miers. You can also access the original recipe online. I have left out the aioli from the potatoes recipe as I didn't think that everyone in our family would enjoy it. The recipe for the chicken is from Abbey Sharp's 'Abbey's Kitchen' Blog, but I have made it in the past so I have linked my blog post of the full recipe here, (it was from a Greek sheet pan recipe). But, I have put the bits you need in this post anyway. So, don't worry about flicking between recipes, all you need is below. Also, the potatoes would be a nice side to something like a roast dinner, so if you enjoy them, after making this. Why not make them again? For me, the chicken was a great addition to the potatoes, as the lemony garlic dressing balanced nicely with the tomatoes. Of course, you could use the dressing on something like tofu instead as well, but I wouldn't bake them, I would fry the slices for a couple of mins, until brown/crispy, on either side instead. As well as this, the potatoes were cooked in salty water and consequently had this lovely salty exterior to them, it was as if there was already salty butter on them! Enjoy!
Dietary Info:
-Unsuitable for Vegans {The potatoes and sauce are fine. In place of the chicken, you could make some spiced chickpeas or lentils, maybe a dahl? or use a plant-based sausages, burgers or nuggets. You could also slice up some tofu/seitan/tempeh and fry that, maybe in a glaze and serve it alongside the potatoes too. The options are endless.}
-Unsuitable for Vegetarians {See above}
-Dairy-Free
-Gluten-Free
-No Nuts
-Main Meal
Prep 10 min {Also, overnight time for the chicken to marinate}
Cook 40 min
Serves 4
Ingredients:
For the chicken:
-3tbsp extra virgin olive oil
-4 skinless boneless chicken breasts
-2tbsp lemon juice {I used lime juice}
-1tsp dried oregano {I used dried mixed herbs, this worked fine}
-2 cloves of garlic, minced
-1/2tsp salt
-1/2tsp pepper
For the sauce:
-2tbsp olive oil
-1 onion, peeled and chopped
-2 garlic cloves, peeled and chopped
-2tsp hot smoked paprika {I had smoked paprika, but not 'extra' hot}
-1tsp cinnamon
-1 x 400g tin chopped tomatoes {If you don't have chopped tomatoes, you could use a tin of normal tomatoes, just make sure to mash them up a bit with a wooden spoon or potato masher while cooking}
-Black pepper
For the potatoes:
-1.25kg small jersey royals, scrubbed {or any other small potatoes, if using tinned potatoes you won't need to boil for as long/at all, you could go straight to the frying or baking}
-4 tbsp sea salt {I used table salt}
METHOD:
1:In a plastic bag, mix together the olive oil, garlic, lemon, oregano, salt and pepper. Add the chicken and allow to marinate for 4-8 hours in the refrigerator. {I ended up making the marinade in a big bowl, putting the chicken breasts in there and covering the bowl with tin-foil and marinating that in the fridge because I was slightly wary of a bag leaking. I did this overnight}
2:Preheat oven to 450℉/230℃/210℃ Fan/Gas 8. Pour the marinade and chicken into the tin and bake for 30mins until cooked through. The centre of the chicken breasts should be white, not pink. If they are pop them in for another 5-10mins, check again and, if necessary, try another 5-10mins. Repeat as long as you need to.
3: Meanwhile, put the potatoes and sea salt in a large, wide pan (ideally of a size in which the potatoes can sit in a single layer) {Mine wasn't don't worry} and add enough cold {I used boiling water from the kettle to speed up the boiling a bit} water just to cover. Bring to a boil, then simmer for 20-25 minutes, {mine were about 30mins} until the potatoes are tender.
4:Now with the tomato sauce. Warm the oil in a small pan on a medium heat, then gently fry the onion, seasoning it with a few generous pinches of salt, for six to eight minutes, until soft. Add the garlic, cook for a few minutes more, until fragrant, then stir in the paprika and cinnamon, and cook for a minute more, until they have stained the onions. Add the tomatoes, leave to simmer for 20 minutes, until the sauce is thick and reduced, then season to taste.
5: Once the potatoes are soft, pour off the water, leaving the potatoes in the pan, return to a low heat, and continue to cook gently, turning them occasionally, until a layer of salt forms over them. {If your saucepan is not big enough, you could bake them in the oven, use a roasting or ovenproof dish and bake until the skin is slightly browned/wrinkled, they can go in the same temperature as the chicken don't worry}
6: Bring all the elements together on a plate and serve.
While you're here, I have a Pinterest for all my recipes where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe: https://pin.it/3NHlXgt
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