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Spicy Chicken with Sweet Potato Wedges and Sauteed Greens

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.