CRISPY CHICKEN FILLET WITH ATLAS MOJO VERDE, PATATAS BRAVAS, ASPARAGUS, TOMATO & MINT

30 MIN + PREP TIME
Spain

INGREDIENTS:

Serving amount:
  • 2 chicken thigh fillets
  • 1 sweet paprika sachet
  • 1 ATLAS mojo verde tub
  • 1 asparagus bunch
  • 1 tomato
  • 2 Dutch cream potatoes
  • 2 garlic cloves*
  • 1 mint bunch*
  • 1 thyme bunch*

Pantry staples: Olive oil, salt, pepper 

Allergens: Garlic

Specialised equipment: Char grill pan or barbecue (optional), lined baking tray 

Chef's note: The Spanish conquered the Inca empire in 1542 and returned with their agricultural treasures such as tomatoes and potatoes. Patatas Bravas was created in Madrid sometime after this and has been an iconic and beloved Spanish dish ever since. 

* Garlic, thyme and mint are to be split across other dishes so please read each recipe carefully. 

Method:

1. Cook the patatas bravas 

Always read the recipe in full before you begin. Preheat the oven to 190C fan forced. Wash the potatoes and cut into roughly 2cm pieces. Lightly squash 1 garlic clove* per person. Add the cut potatoes to a bowl with 1 sprig of stripped thyme leaves* per person, squashed garlic, paprika, salt to taste and enough oil to coat the ingredients. Place on a lined baking tray and cook in the preheated oven for 25 minutes, stirring half way, or until crisp and golden. Meanwhile, prepare the remaining ingredients. 

2. Prepare the remaining ingredients 

Preheat a char grill pan or barbecue (optional) over medium-high heat. Pick some of the mint leaves*. Cut the tomato into thin wedges. Remove the tough end of the asparagus by bending and snapping. Asparagus will naturally snap where the woody end of the spear meets the tender flesh. Cut 1 asparagus spear per person into small pieces, keeping the remaining whole. 

3. Make the salad 

Combine the chopped asparagus and tomato. Season with salt, pepper and olive oil. Add the mint leaves just before serving by roughly tearing them. 

4. Crisp the chicken skin 

Lightly oil the surface of the chicken and season with salt and pepper. Add the chicken, skin side down, to the char grill pan or barbecue (or frying pan) and cook for about 5 minutes or until the skin is golden and crisp. Place a weight over the top, such as a plate or saucepan, to ensure even cooking. Check often so as not to burn the skin. You want a golden crisp skin so the cooking time may vary slightly depending on what pan you are using. 

5. Finish cooking the chicken 

Once the chicken skin is golden and crisp, flip the chicken and cook for about 5 minutes or until cooked through. You can tell the chicken is cooked when you pierce the flesh and the juices run clear. 

6. Cook the asparagus 

Meanwhile, lightly oil the remaining asparagus spears and place on the char grill pan, barbecue or frying pan and cook for 1 minute on each side or until lightly charred. 

7. To serve 

Divide the crispy chicken, patatas bravas, grilled asparagus, roasted garlic, salad and mojo verde between serving plates. Lightly drizzle with olive oil.