Spanish Style Marinated Chicken with Patatas Bravas
Recipe
A proper belter of a meal, this marinated chicken dish will be a hit with the whole dinner table.
Serves: 3-4 people | Prep time: Under an hour | Cooking time: 50 minutes
Scottish | Main | Scottish Creations by Kirsten
Ingredients
For the Chicken Marinade:
- 60ml Olive oil
- 70ml Sherry
- 30ml Red wine vinegar
- 30g Garlic puree
- 15ml Honey
- 1/2 tsp Paprika
- 1/2 tsp Dried oregano
- 1/2 tsp Chilli flakes
For the Patatas Bravas Sauce:
- 60ml Olive oil
- 30g Tomato puree
- 15g Garlic puree
- 10ml Sherry
- 10ml Red wine vinegar
- 15ml Honey
- 5g Paprika
- 2g Chilli powder
- 1g Chilli flakes
For the Main Recipe:
- 1000g Skin on chicken thighs
- 200g Prepared chicken marinade
- 148ml Prepared Patatas Bravas sauce
- 200g Sweet potato, peeled
- 200g Skin on Scottish potatoes
- 15g Pepper drop peppers, to garnish
Method
For the Chicken Thighs:
- Mix all ingredients together in a bowl.
- Pour marinade over the chicken, ensure you get marinade the under the skin and leave for at least 1 hour - preferably overnight.
- Sear chicken skin down in a frying pan and transfer to an oven tray and cook 180°F/200°C/Gas Mark 6 for approx 30 minutes.
- Add excess marinade to the (clean) hot pan and reduce down.
For the Patatas Bravas:
- Mix all ingredients in a small bowl.
- Peel Sweet potato.
- Leave skins on scottish potatos and cut both potatoes into chunks 20mm x 20mm approx.
- Place potatoes in a pan of boiling water, when water returns to the boil cook for 5 minutes, remove and drain.
- Heat patatas bravas mixture in frying pan and add the poatoes.
- Coat evenly, transfer to oven and roast 200°F/220°C/Gas Mark 7 for 25 minutes.
- Serve chicken on top of potatoes.
- Spoon over chicken marinade.
- Garnish with parsley and sweet red pepper drop peppers.