Spanish Spiced Chicken with Kumara Fries and Pepita Aioli

Spanish Spiced Chicken with Kumara Fries and Pepita Aioli

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, December 12, 2021.
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This Spanish-style spiced chicken is a wonderful change from your usual chicken dinner. For a little bit of crunch, we've served it with easy to prepare slaw and kumara chips. This meal is an absolute winner when paired with our new pepita aioli, made with garlic, toasted pumpkin seeds, lemon juice, and a hint of chipotle!

Ingredients

To serve

  • 4 Tbsp pepita aioli

Chips

  • 800g kumara, cut into chips
  • 1 drizzle of oil
  • 1 pack garlic salt
  • 1 carrot, cut into chips

Chicken

  • 1 drizzle of oil
  • 1 pack Spanish spices
  • 600g free range chicken thighs

Salad

  • 1 pack spicy pepitas, see tip
  • 2 Tbsp pepita aioli
  • 100g yoghurt
  • 350g slaw
  • 1 capsicum, thinly sliced

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Preheat BBQ to medium-high (if using).
  2. Cut kumara and carrot into chips. Spread in a single layer on 1-2 lined oven trays and toss with garlic salt and oil. Season with salt and pepper and roast for 25-30 minutes, until tender and golden. Turn once during cooking.
  3. Thinly slice capsicum and set aside in a large bowl.
  4. Pat chicken dry. Toss in a large bowl with Spanish spices. Heat oil in a large fry-pan on medium heat. Cook chicken for about 6 minutes each side (depending on thickness), or until cooked through. Set aside to rest. Alternatively, use same method on BBQ.
  5. Add remaining slaw ingredients to bowl with capsicum, toss to combine and season to taste with salt and pepper. Thickly slice chicken.
  6. Chicken with slaw, kumara chips and a dollop of Pepita aioli.

Nutritional Information

Energy 2564 kj
613 kcal
Protein 35.6g
Carbohydrate 48.4g
Fat 29.0g