The Sunday Mail
CHICKEN and chips is a favourite dish of many Zimbabweans. Served with a salad it makes for a delicious lunch option. It gains a whole new vibrancy with spicy chicken and tasty crispy potato chips on a stick.
Ingredients
Two small (about 550g each) defrosted chickens, opened in half;
One-third cup fresh lemon juice;
Quarter cup cooking oil;
Two tablespoons sweet paprika;
Two tablespoons dried oregano;
Two tablespoons brown sugar;
Four garlic cloves, crushed;
One long fresh red chilli, deseeded, finely chopped;
One teaspoon salt;
Freshly ground black pepper;
Lemon wedges, to serve.
Cooking instructions
1. Use a knife to make several half-a-centimetre deep and 4cm-long cuts in chicken. Place in a glass or ceramic baking dish.
2. Mix the lemon juice, oil, paprika, oregano, sugar, garlic, chilli and salt in a bowl. Season with pepper. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for six hours to marinade.
3. Preheat oven to 200 degrees Celsius. Place chicken and marinade in a roasting pan. Roast in oven, basting occasionally with pan juices for 40 minutes or until brown and juices run without blood when chicken is pierced with a skewer. Remove from oven and cover with foil. Set aside for 5 minutes.
4. Cut each chicken in half and serve with lemon wedges and salad.
Potato chips stick ingredients
Small Potatoes washed and scrubbed;
Skewers;
Salt;
Oil for deep-frying.
Cooking Instructions
1. Cut one end of the potato and put the cut side on a cutting board. Insert a skewer into the potato and gently push the skewer all the way through it.
2. Hold a sharp thin knife at an angle and cut in the opposite direction you are turning the skewered potato. Turning the potato anticlockwise with one hand cut the potato all the way through with the other hand.
3. After slicing the whole potato till it touches the skewer, gently fan-out the potato until you have an even gap between the slices that gives you the spiral.
4. Then, proceed to deep-fry the potatoes. Drain the potatoes on a paper towel, and season lightly with some sea salt. Serve immediately.
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