Cumin Roast Chicken
with Patatas Bravas and Charred Courgettes
We're in holiday mood! Are you going away? Even if you're not, today's recipe will transport you to Spain. Although it was actually inspired by Mimi's visit to a tapas restaurant in Dundee! Patatas bravas is the quintessential tapas dish, available all over Spain. Not everyone loves the casual, sharing business of tapas so we've given you plenty for a portion each alongside some delicious cumin roast chicken!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Flat Leaf Parsley
1.5
Ground Cumin
½
Lemon
4
British Chicken Thighs
1
Potato
1.5
Smoked Paprika
1
Garlic Clove
¼
Red Chilli
1
Tomato Passata
1
Courgette
(May contain Celery)
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Roughly chop the parsley (stalks and all). Put it in a mixing bowl with the olive oil (amount specified in the ingredient list), half the ground cumin and a good squeeze of lemon juice. Add the chicken thigh. Season with salt and black pepper and toss to coat thoroughly, then set aside to marinate. Make sure to wash your hands after handling raw chicken!
Chop the potato into 2cm chunks (no need to peel) and pop on a baking tray. Drizzle over a little oil. Season with salt and black pepper and sprinkle on the smoked paprika. Toss to coat, then spread out and roast on the top shelf of your oven until slightly crispy, 30 mins. Give the tray a shake halfway through.
To make the bravas sauce, peel and grate the garlic (or use a garlic press). Halve the red chilli lengthways, remove the seeds and finely chop. Put a drizzle of oil in a large saucepan on medium heat. Add the garlic, remaining ground cumin and the chilli (use less if you don't like heat). Cook for 1 minute, then add the tomato passata. Season with salt and black pepper, stir and cook on low heat for about 7 mins.
While the sauce cooks, pop the chicken on another baking tray and roast on the middle shelf of your oven for 20-25 mins. TIP: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, remove the top and bottom from the courgette and slice into 1cm thick rounds. Put a large frying pan on medium-high heat (no oil) and leave it for a couple of mins to get hot. Lay in the courgette slices and cook until slightly charred, 4-5 mins on each side. TIP: Do this in batches if necessary to avoid overcrowding the pan. Season with salt and black pepper, then remove from the heat.
When the potato and chicken are ready, remove them from your oven. Pop the potato onto plates and spoon over some of the bravas sauce. Add the cumin chicken and a few of the charred courgettes. Enjoy!
