Attributed to Thomasina Miers
Cooked in Everhot
Rub the chicken pieces in a little olive oil and plenty of salt and pepper, put in oven dish and set aside to marinate for half an hour.
Meanwhile make the mayo. Top and tail an inch from the end the spring onions and wipe clean with cloth. Tear off any old papery skin. Heat an old frying pan over a high heat, add spring onions, chillies and garlic and toast, turning regularly, until blackened all over and soft to the touch. About 15 in all, the garlic will cook faster, so remove once it's soft and squishy. De seed the chillies and peel garlic. Put the chillies, garlic, onions, mayo, and lime juice in food processor, season and whizz until smooth. Ajust seasoning to taste, add sugar if liked and chillies slowly. The mayo will keep in fridge for a week or two.
Roast chicken for 20/25 minutes until golden.
Put the shallots in the vinegar, season with sugar, salt and pepper and leave to macerate.
Meanwhile cook potatoes until tender, ditto peas.
Toss the cooked spuds and peas in the shallot vinegar, stir in oil, mint and 2 tablespoons of mayo and seaon to taste.
Serve warm with the chicken and exra mayo on side.
Everhot tip: put the grill on in top oven to raise the temperature to brown the chicken skin. Everhot Oven temperature 200 degrees C.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (500g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 466 (55%)|
|Amt Per Serving||% DV|
|Total Fat 51.7g||69 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 16.5g|
|Cholesterol 178.7mg||55 %|
|Sodium 525.9mg||18 %|
|Potassium 1118.8mg||29 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 38.2g|
|Protein 49.5g||71 %|
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Calories per serving: 846
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