This African dinner for two is a colourful way to serve chicken. It has just a touch of heat from the paprika and harissa.
- 2 chicken breast fillets
- 8 small red pontiac potatoes, scrubbed
- 1 tsp hot paprika
- 1 tsp ground cumin
- salt, to taste
- 2 tbsp olive oil
- lemon and lime slices, to garnish
- flat-leaf parsley, to garnish
- 1 bunch flat-leaf parsley, leaves picked
- 1 red onion, diced
- 4 garlic cloves
- 125 ml (½ cup) olive oil
- 2 tbsp red wine vinegar
- 1 tbsp harissa
- 1 tsp salt
- 400 g can crushed tomatoes
- 125 ml (½ cup) coconut cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C.
Slice each fillet horizontally into 3 large, flat pieces.
To make the marinade, place the parsley, onion, garlic, olive oil, vinegar, harissa and salt in a blender and process until smooth.
Coat the chicken pieces with half of the marinade. Set aside while you prepare the sauce.
For the sauce, place the remaining marinade in a saucepan and add the tomatoes. Cook over low heat for 10 minutes. Add the coconut cream and simmer for a further 10 minutes.
Place the potatoes (skin on) in salted water and bring to the boil. Cook for 10-15 minutes or until just cooked.
Cool the potatoes slightly, quarter, season with paprika, cumin and salt, toss with oil to coat, then roast for about 30 minutes or until browned and cooked through.
Barbecue or chargrill the chicken for about 2 minutes on each side, ensuring it is cooked through while taking care not to overcook, as the chicken will dry out
To serve, place the potato in the centre of serving plates. Pour the sauce around, arrange the chicken pieces in a pyramid shape on top. Garnish with lemon and lime slices, and fresh parsley leaves.
Photography, styling and food preparation by China Squirrel.
(Plates from Stem.)