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Charlie Bigham's Spanish Chicken & Roasted Potatoes338g
338gItem price
£6.00Price per unit
£1.78/100gCold cooked new potatoes would also work very well in Elly Curshen's recipe, instead of leftover roast potatoes. Swap spinach or kale for the spring greens, if you like. Scale up the recipe for a main meal if you have more potatoes to use.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 230ºC, gas mark 8. Cut the potatoes into bitesized pieces and spread out on a baking tray. Dust with the paprika and toss well. Place in the hot oven for 7 minutes.
Meanwhile, shred the greens into 1cm ribbons and wash in warm water. Shake dry. Heat the oil in a large frying pan and add the garlic. Cook over a medium heat, until just fragrant. Add the greens and stir fry for 4-5 minutes, until wilted and hot. Set aside and keep warm. Fry the eggs in the same pan, using a good amount of hot oil for crispy edges and runny yolks.
Mix the garlic mayonnaise with the chipotle ketchup. Divide the greens between 2 plates and top with the hot crispy potatoes. Drizzle with a spoon of the aïoli and sit the fried eggs on top. Season with a dusting of cayenne pepper and a pinch of sea salt flakes. Serve with the extra sauce on the side.
Use a mixture of mayonnaise and sriracha as a good alternative for aïoli and the hot chipotle ketchup.
Typical values per serving when made using specific products in recipe
Energy | 1,346kJ/ 323kcals |
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Fat | 19g |
Saturated Fat | 2.6g |
Carbohydrates | 25g |
Sugars | 6.8g |
Fibre | 6.1g |
Protein | 10g |
Salt | 0.7g |
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Quantity of Cooks' Ingredients Smoked Paprika in trolley 0
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