Chicken
4 large chicken thighs, skin on and bone in
1 red pepper
1 yellow pepper
6 sprigs of fresh thyme
Potatoes
1 medium potato
1 sweet potatoes
1/2 lemon
1 fresh red chilli
a bunch of fresh coriander
50g feta cheese
Piri Piri Sauce
1 red onion
4 cloves of garlic
1 - 2 birds eye chillies
2 tbsp sweet smoked paprika
2 lemons
4 tbsp white wine vinegar
2 tbsp Worcestershire sauce
a large bunch of fresh basil
Salad
1 x 100g bag of prewashed wild rocket
1/2 a lemon
Seasonings
olive oil
extra virgin olive oil
sea salt and black pepper
Tarts
plain flour, for dusting
1 x 375g pack of pre-rolled puff pastry
ground cinnamon
125g creme fraiche
1 egg
1 tsp vanilla paste or vanilla extract
5 tbsp golden caster sugar
1 orange
To Start
Preheat oven to 200 degrees/gas mark 6. Put a griddle pan on a high heat and get all of your other equipment and ingredients ready.
Chicken
Slash the chicken thighs a few times, season and drizzle with olive oil. Put them on the griddle skin side down, cook until browned and do the same on the other side.
Tarts
Flour your work surface and unroll the sheet of pastry onto the surface. Cut it in half so you have two 20 x 20cm squares of pastry. Sprinkle the pastry with cinnamon and roll it into a swiss roll shape. Cut it into 6 rounds.
Put these into a muffin tin and stretch the pastry out with your thumb to make a hole in the middle so the bottom is flat and the pastry comes up the sides of the tin to the top. Bake in the top of the oven for about 8 - 10 mins.
Wash the potatoes and halve them lengthways. Put them in a microwavable bowl with 1/2 a lemon. Cover them with clingfilm and put them in the microwave on full for 15 minutes.
Tarts
Put the creme fraiche into a bowl and add the egg, 1 tbsp of caster sugar, vanilla and the zest of the orange. Mix it all together.
Piri Piri Sauce
Peel and chop the onion and blitz it up with 4 peeled cloves of garlic with a handheld blender or in a liquidiser. Add 2 tbsp of paprika, the chillies, the zest of 2 lemons, the juice of 1 lemon, 4 tbsp white wine vinegar, 2 tbsp Worcestershire sauce, salt, pepper, the bunch of basil and some water. Blitz this until smooth.
Chicken
Cut the peppers into strips and put them in the griddle pan. Turn down the heat and keep moving the peppers around.
Tarts
Take the tarts cases out the oven and using a teaspoon push the puffed up pastry back to the sides to make a hole for the filling. Put the creme fraiche mixture into the cases and return to the oven for 8 minutes.
Put the piri piri sauce into a roasting tray and lay the peppers on top. Add the chicken to the roasting tray with the sauce. Scatter over the thyme and put the tray in the oven.
Tarts
Put a saucepan on a high heat. Squeeze in the juice of the orange from earlier and 4 tbsp of caster sugar. Keep your eye on it and keep stirring but don't touch or taste it as it will be extremely hot.
Potatoes
Finely chop the red chilli and most of the coriander on a board and mix as you go. Add the feta cheese and continue to chop and mix.
Take the tarts out the oven and put the chicken on the top shelf for 10 minutes.
Tarts
Pour the caramel sauce over the tarts and don't worry about them still being wobbly. Leave to set.
Salad
Open the bag of rocket and add olive oil, the juice of 1/2 a lemon and season, all in the bag, give it a good shake to dress it. Put into a bowl.
Potatoes
Make sure the potatoes are thoroughly cooked and squeeze the lemon over them using tongs. Put the coriander mixture from the chopping board over the potatoes and mix it all together. Season.
Tips
If you like really spicy food go with 2 chillies for the piri piri but it was slightly too hot for me with 2 and I can usually handle hot food so I'd only use 1 next time. I didn't bother with the rocket salad but it would have been nice to have a component on my plate that didn't include chilli just to cool my mouth down. If I cooked this again I would definitely put some plain yoghurt over the chicken once I'd served it, that would have been lovely. For the dessert: before you put the pastry into the muffin tins, butter them, mine came out so easily after doing that.
Verdict
I would definitely make this meal again, the potatoes were absolutely gorgeous and so easy to make using only a microwave! I will be making those again with other dishes in the future. The dessert is to die for, we've just eaten 3 each and I can safely say I will be making another batch of those very soon. The pastry at the bottom of the tarts goes all stodgy and gorgeous. I served them with a dollop of creme fraiche on the side. PERFECTION even if I do say so myself. I do however feel quick sick now from over indulgence but I am allowed, I'm pregnant!
Rating
7/10 for the main
10/10 for dessert
Email me for a copy of this recipe - smellskitchen78@gmail.com
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