Smoked paprika roast chicken, potato wedges and saffron allioli
A lovely, golden dish. It’s only chicken and potatoes but the smoked paprika – the taste of Spain – and the saffron allioli takes it to a whole other level.
You can make the allioli the day before you want to serve it, cover and keep it in the fridge. A few caperberries – either on each plate or in a small bowl on the table – add another Hispanic touch.
Ingrediënten
FOR THE CHICKEN AND POTATOES
- 6 tbsp olive oil plus more for the potatoes
- salt and pepper
- 4 tbsp smoked paprika
- 2.4 kg 5lb 5oz chicken
- 2 kg 4lb 8oz potatoes (don’t peel them)
FOR THE ALLIOLI
- 2 garlic cloves peeled
- sea salt
- 2 egg yolks
- 300 ml ½ pint mild fruity olive oil
- ¼ tsp saffron strands
- 1 tbsp lemon juice or to taste
- ground white pepper
- white wine vinegar to taste (optional)
Instructies
- Preheat the oven to 180°C/350°F/gas mark 4.
- Mix the olive oil, salt and pepper and 3 tbsp of the paprika together.
- Paint or spoon this on to the chicken.
- Roast in the oven for 1 hour 50 minutes.
- It is cooked when the juices which run out between the leg and body are clear, with no trace of pink.
- Meanwhile, make the allioli.
- Crush the garlic with a little sea salt in a large mortar and pestle, or a bowl.
- Stir in the egg yolks.
- Add the oil drop by drop, very slowly at first, beating with a wooden spoon or an electric hand mixer as you do so.
- Only add more oil once the previous lot has been incorporated and the mixture has thickened.
- When you’ve added all the oil, heat the saffron in the lemon juice and leave to cool.
- Gradually add this to the allioli, taste and season with more salt, white pepper and any lemon (or vinegar) you think you need.
- It’s better to taste as you go rather than sticking to specified amounts, as vinegars vary in strength.
- Cover and keep in the fridge.
- Cut the potatoes into wedges, about 3.
- 5cm (1½in) at their widest, put them in a roasting tin, add a couple of tbsp of oil and sprinkle with salt and pepper and the remaining smoked paprika.
- Turn everything over with your hands.
- Put them in the oven to cook in the final 20 minutes of the chicken’s cooking time.
- (That way they can cook while the chicken is resting.
- ) Give them a shake halfway to move them around a bit.
- When the chicken is cooked, cover it with foil.
- Leave it to rest for 15 minutes while the wedges finish cooking, before serving with the potatoes and the allioli.
- This dish can take the grand treatment: put the bird on a heated platter and pile the wedges around it.
- Serve with the allioli and a green salad, or sautéed spinach with pine nuts and raisins.
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