Crispy Portuguese Chicken and Chips

GF DF RSF
Serves: 4

Ingredients:

FOR THE CHICKEN
600 g or 4 even-sized chicken thighs, skin on
2 tablespoons extra-virgin olive oil
2 tablespoons peri peri spice mix, see below
Pink rock salt and cracked pepper, to season
Lemon wedges, to serve
Garlic aioli, to serve

FOR THE CHIPS
4 medium-sized white potatoes, washed and cut into even-sized chunky chips
1 tablespoon arrowroot flour or tapioca flour
1 teaspoon dried oregano
1 tablespoon extra virgin olive oil
Sea salt, to season

FOR THE PERI PERI SPICE MIX (Make in bulk and use some now and some later)
1 tablespoon fine-granulated coconut sugar
1 tablespoon ground paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground coriander
1 tablespoon dried oregano
1 tablespoon dried parsley

Method:

Get started by preheating your oven to 200°C and line two large baking trays with baking paper.

For your potatoes, place the sliced chips into a large bowl, coat well with the olive oil, then add in the arrowroot flour and dried oregano. Season well with salt then lay out onto the baking tray, leaving some room between each so they can go nice and crispy. Transfer to the oven and bake for 25-30 minutes or until golden brown on the outside and cooked through. For a more moist chip, you can soak your potato in boiling water ahead of cooking to soften, just make sure you dry them thoroughly.

Once the chip’s are cooking, add the chicken to a bowl and coat well with the olive oil and peri peri spice mix. Lay out on the baking tray, skin side up, and bake for 20-25 minutes or until the chicken is cooked through and the skin goes nice and crispy.

Once your chips are golden brown and your chicken is cooked to perfection, serve alongside some fresh lemon cheeks and some garlic aioli.