What a revelation this is – chipotle chilli paste is AMAZING! It has already made an appearance on our pizzas, but that was the second time we had used it – the first was as a marinade for some delicious chicken, it provided a smoky flavour that just blew us away. This recipe also features a great side dish of squashed coriander potatoes, which we’ve nicked from Jamie Oliver’s 30 Minute Meals – they’re the perfect accompaniment to spicy chicken.
For the marinade you’ll need:
- 2 tsp chipotle chilli paste
- 2 tsp honey
- Juice of 1 lime
- 1 tbsp tomato purée
- Salt and pepper
- 1 tbsp olive oil
And for the rest of the dish:
- Chicken – 4 thighs between 2 ought to do it, or a mixture of legs and wings
- 2 sweet potatoes
- 1 large potato
- Small bunch coriander, chopped
- Juice of 1/2 a lime
- Green salad to serve
Firstly, make the marinade – mix up all the ingredients and season to taste with salt and pepper. When it’s done, rub it over the chicken – you’ll need to get proper messy! – and put the result in a covered container. We left ours in the fridge overnight to marinade, but an hour or so should still give it a good flavour.
Once your chicken has been sitting pretty soaking up all that lovely flavour for a while, preheat the oven to 180°C and chop the normal potato into wedges (we normally get about 8 out of one medium potato), put them into cold water and bring to the boil. Meanwhile, chop the sweet potato into similar sized pieces. Once the normal potato wedges have come to the boil and been boiling for about 2-3 minutes drain them and leave them to steam so they are as dry as possible – this gives you lovely crispy wedges. Pop a roasting dish large enough for all of the wedges in the oven with 1 tbsp of olive oil in lightly seasoned with salt and pepper. Allow this to heat up for around 5 minutes and then throw your wedges in, tossing them around so they get coated in the sizzling oil. Put these into the oven, they will take around 40 minutes to cook and the chicken will take a similar time so grab yourself another roasting dish for the chicken and tip them into it, making sure to scrape all of the marinade over them. Put these in the oven too and then go and put your feet up for a bit!
Halfway through give the wedges a good jiggle and the chicken a mini jiggle to make sure it’s happy and then go back to putting your feet up, while sniffing at the intoxicating aroma and perhaps drooling a bit. Once the wedges have had 40 minutes and are lightly golden (but not really crispy) take them out.
At the same time put a little extra drizzle of honey onto the chicken for the last few minutes to make it extra sticky and delicious. Tip the wedges into a large bowl along with the roughly chopped coriander and a squeeze of lime. Mash these together very lightly with a potato masher or a fork, you want big pieces still recognisable as wedges, but for all the flavours to mingle.
Serve the chicken and wedges with a green salad and tuck in!
We think this at least rivals… well, actually we think it dicks all over… a popular chicken restaurant that rhymes with Schmando’s. Smoky, spicy, tangy, sweet – it doesn’t get much better!