Spicy Jack Chicken & Tower
This recipe is an exciting combination of flavors and textures. The chicken breasts are marinated in a zesty blend of ingredients, then seared to perfection before being finished in the oven. The accompanying tower of crispy cayenne-coated potato chips adds a delightful crunch, while a sweet and tangy tomato and Jack Daniels sauce ties everything together beautifully. This dish is sure to impress with its vibrant colors and rich flavors!
— Constant Cookbook
Ingredients
- Marinade
- 1 red chilli, finely chopped
- 3 shallotts, finely sliced
- 1/4 garlic clove, finely sliced
- 20g root ginger, rough chopped
- 1 lime, juiced
- 1 lemon, juiced
- 3 tbsp olive oil
- 2 tsp hot chilli powder
- 2 tsp black pepper
- 4 large free range organic chicken breasts
- 50ml Jack Daniels
- 6 large tomatoes, sliced
- 3 tbsp granulated white sugar
- Tower
- 6 large baking potatoes
- 4 tsps Cayenne Pepper
- 2 tsps Black Pepper
- Olive Oil
Instructions
- Mix the marinade ingredients together, to form a smooth paste.
- Place the chicken breasts in a large dish with the marinade, cover with cling film, and leave in the fridge overnight.
- Cut the baking potatoes into thick chunky chip shapes, trying to get about 4 chips per potato
- Boil the chips in a large pan of boiling water, for about 10 minutes
- Place the chips onto a baking tray, sprinkle the cayenne pepper and black pepper evenly over the chips, and drizzle with olive oil (fry light works well too). Place in a preheated oven at 190C
- In a smoking hot frying pan, add the chicken breasts, and cook for approximately 3 mins on each side. Add any remaining marinade from the bowl, then transfer to a baking dish, and place in the oven with the chips
- Using the same frying pan the chicken was cooked in, add the tomatoes and sugar, and cook for around 5 mins on a high heat. Then add the Jack Daniels (and flambee if using gas!). Leave to reduce.
- After aproximately 20 minutes, remove the chicken from the oven, and add back into the frying pan with the tomatoes
- Remove the chips from the oven (once golden in colour) and stack into a tower of 6 chips per person on large plates
- Place a chicken breast on each plate alongside the chip tower, and drizzle in the sauce = garnish with coriander
Yield
Serves 4
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