Chicken and potato bravas

Ingredients

• 1 kg potatoes
• 6 chicken thigh cutlets
• Salt and black pepper
• 3 rosemary sprigs
• ¼ cup (60 ml) extra virgin olive oil
• Whole egg mayonnaise, to serve
• 2 tsp finely chopped curly parsley, to serve

For the salsa brava

• ¼ cup (60 ml) extra virgin olive oil
• 2 garlic cloves, peeled, bruised
• 1 tbsp tomato paste
• 1 cup (250 ml) passata
• 2 tsp smoked paprika
• ½ tsp chilli powder
• ½ tsp sugar
• 1 tsp chicken stock powder
• 1 cup (250 ml) water
• 2 tsp potato starch mixed with 50 ml water
• 2 tsp red wine vinegar

Instructions

1. Preheat the oven to 180˚C fan-forced (200˚C conventional). Place the potatoes on a baking tray and roast for 1 hour.
2. Remove from the oven, then allow to cool until you are able to handle them, then cut the potatoes into bite-sized pieces. Place the chicken thigh cutlets on the baking tray and season well with salt and pepper. Return the potatoes to the roasting tray with the chicken, sprinkle with the rosemary and drizzle everything with the olive oil. Roast for a further 40 minutes, or until the chicken is golden-brown. You can finish with the grill if the chicken isn’t browned enough.
3. Meanwhile, make the salsa brava. Heat the oil and garlic in a small saucepan until the garlic is lightly browned, then remove the garlic cloves from the pan. Stir through the tomato paste, passata, paprika, chilli powder, sugar and chicken stock powder. Add 1 cup of water and simmer, covered, for 10 minutes. Taste and adjust seasoning if needed. Thicken the sauce with enough of the starch mixture to create a thick but still pourable sauce, then stir through the vinegar just before serving.
4. Pour most of the salsa onto a very large serving plate. Top with the chicken and potatoes, then pour over the remaining salsa brava. Serve with a big spoonful of mayonnaise on the side and sprinkle with parsley.

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