Spicy Chicken with Sweet Potato Wedges and Sauteed Greens
The Governor is classified as a robust extra virgin olive oil. This means it has a bold flavour, a balanced bitterness, and a very prominent peppery finish. It complements spicy dishes wonderfully adding extra depth and flavour.
The peppery taste is actually a very important indicator of a high quality olive oil. It is the sign of the presence of polyphenols in particular Oleocanthal, which has unique anti-inflammatory properties that act in the same way as Ibuprofen.
For the Chicken
4 boneless chicken thighs
3 cloves garlic, minced
1/2 small red onion, very finely chopped
1 tbsp hot smoked paprika
1 tsp cayenne powder
1/2 tsp ground ginger
1 tsp chili flakes
1 tsp onion powder
A few sprigs of fresh rosemary, finely chopped
1 tbsp the Governor EVOO
For sweet potato
2 sweet potatoes, cut into wedges
pinch sea salt
fresh thyme, finely chopped
For the Greens
1 leek, finely sliced
1 clove of garlic, minced
20 brussels, sliced
1 tsp nigella seeds
1 tbsp the governor EVOO
In a large bowl mix together all the ingredients for the chicken, add the chicken and toss to coat. Leave to marinate in fridge for a few hours or ideally overnight.
Heat the oven to 190C, place the sweet potato wedges onto a baking sheet, brush with EVOO, add the thyme and season with salt, place in the oven for 30-40 minutes, turning 1/2 way through.
Meanwhile heat 1 tbsp EVOO in a frying pan to a medium heat, add the chicken and sear on each side for 3 minutes then transfer to a baking dish, pour over any juices and pop in the oven for 25 minutes until cooked through.
Using the same frying pan heat a little more EVOO, add the leek, garlic and brussels and sauté until tender.
Serve the potatoes and chicken with the greens topped with some nigella seeds.