This delicious recipe was inspired by a visit to a tapas restaurant in Dundee! Patatas bravas is a typical Spanish dish which consists of sautéed potatoes dressed in a spicy tomato sauce. For this meal, we've created a tapas style dinner with herby cumin chicken, charred courgettes and the game changing patatas bravas. Enjoy!
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 conflict 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.
/ serving 4 people
/ serving 4 people
Flat Leaf Parsley
Preheat your oven to 200 degrees. Roughly chop the parsley. Put your parsley in a 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 thighs, a pinch of salt and a grind of black pepper and mix together. Leave your chicken to the side to marinate.
Chop the red potato into 2cm chunks (no need to peel). Peel and grate the garlic(or use a garlic press if you have one). Remove the seeds from the chilli and finely chop.
Pop your potato on a baking tray. Sprinkle over the smoked paprika, a pinch of salt, a grind of black pepper and a good drizzle of oil. Toss together to ensure they get a good coating, then put on the top shelf of your oven for 30 mins until slightly crispy. Give the tray a shake halfway through to ensure they cook evenly!
Now for the bravas sauce Put a saucepan on medium heat with a drizzle of oil and add your garlic, remaining ground cumin and some chilli (use less chilli if you aren't a fan of heat!). Cook for 1 minute, then add the passata. Add a pinch of salt and a grind of black pepper, stir well and cook on low heat for about 7 mins. Remove from the heat and leave to the side with a lid on.
While your bravas sauce cooks, pop your chicken on a baking tray and put 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.
While your potato and chicken cooks, slice the courgette into 1cm thick rounds
Put a large frying pan on medium-high heat (without any oil) and leave it to get hot for a couple of mins. When the pan is hot, lay in your courgette slices and cook for 4-5 mins on each side until slightly charred. Season with salt and black pepper, then remove the pan from the heat.
When your potato and chicken are ready, remove them from your oven. Pop your potato onto plates and spoon over some of your bravas sauce. Add your herby cumin chicken,a few of your charred courgettes and enjoy!