Roast spiced chicken with rosemary and garlic sweet potatoes served with chilli jam
This dish is raised a level when it’s made with really top-notch, free-range chicken. Use any chilli jam, but I love one with a Thai influence. My recipe for chilli jam was published in the September 2016 issue of essence which can be found on my blog. The chicken:
One tablespoon olive oil
One dessertspoon smoked or sweet paprika
Two chicken breast portions, bone in and skin on
Smoked sea salt and freshly ground black pepper
Two red peppers, roasted for 20 minutes in a hot oven (see below)
Two dessertspoons of chilli jam For the wedges:
600g sweet potatoes, peeled and cut into thick wedges or chips
One tablespoon extra virgin olive oil
One to two cloves crushed garlic
One dessertspoon fresh chopped rosemary
Smoked sea salt and freshly ground black pepperMethod
• Place the potato wedges in a mixing bowl with the olive oil, garlic, rosemary and seasoning. Mix to coat the potatoes thoroughly then tip into a roasting pan.
• Place the chicken portions on a chopping board and score diagonally three times across the top with a sharp knife. Combine the olive oil and paprika and rub over the entire surface of the chicken breasts and season.
• Place the chicken breasts in a roasting pan over the potatoes and place in a hot oven for 35–40 minutes with the red peppers. Remove the peppers after 15–20 minutes and place in a sealed bag to cool.
• When the chicken is golden and thoroughly cooked, remove from the roasting pan with potatoes and keep warm.
• Make some gravy by adding water to the base of the roasting dish to release the juices. Thicken with a little cornflour (mix to a paste with water) and stir into the juices until cooked through.
• Remove the peppers from the bag, peel, discard the seeds and cut into thick strips. Place a heap of potatoes on each plate and top with the red pepper. Place a chicken breast on top with a dollop of chilli jam. Pour over some gravy and serve immediately. A lightly steamed stack of tender stem broccoli is a great partner to this dish. Shirlee Posner