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Cover: Charlie's Chicken

19May 12

Roast Chicken Legs with Home-Made Chilli Chips

Roast Chicken Leg and Home Made Chips CollageChicken and chips: a good old British classic, right?  But these are home-made chips, and you’ll eat them fresh, hot, crispy and spicy.  And that’s a real treat!  Roasting chicken always fills the house with a homely, cosy smell; and chips have to be near the top of the list of the ultimate comfort foods – go on, admit it!

Roast chicken legs and home-made chilli chips is a good Sunday roast alternative to throw in to the mix of home cooking once in a while.  Children will love it, though you may want to leave out the chilli powder for them; just pop some chips in a separate bowl before adding the spice.  Sure, those chips are full of calories, but if you enjoy them occasionally and don’t get tempted to make them every other day, that’s fine isn’t it?! (Also, try these lemon and parsley chicken with chips which aren’t as spicy.)

Ingredients:

  • 4 large chicken legs on the bone, with skins on
  • 2 pinches of ground cumin
  • 2 pinches of rock salt
  • Fresh ground black pepper
  • 6 large potatoes
  • Bottle of olive oil
  • 1 tsp hot chilli powder
  • 1 tsp cumin seeds

Steps:

  1. Preheat the oven to 200ºC.
  2. Lay the chicken thighs on a baking tray, skin side up, and season with the ground cumin, salt and ground black pepper.  Roast in the oven for 30-45 minutes depending on the size of the chicken legs.  Check that the juices run clear when pierced with a skewer before serving, and if necessary, return the chicken to the oven.
  3. Whilst the chicken is roasting, wash, peel and cut the potatoes into long, thin chip shapes. Fill a deep frying pan halfway with olive oil (enough to entirely cover the chips).  Bring the oil up to a very high heat, and when the oil begins to bubble, gently lower in all of the potatoes and fry them until they are crispy and golden brown.  This will take between about 10 and 20 minutes, depending on the size of the chips, how crispy you enjoy them and the size of the pan. If the pan is small, you may need to cook the chips in a couple of batches.  Remember never to leave hot oil unattended.
  4. Once cooked, lift the chips out of the pan with a slotted utensil and drain them on kitchen paper in a large bowl.  Sprinkle over the chilli pepper and the cumin seeds to your taste, and season well with salt.

Try serving the chicken and the chips together with a mixed side salad and a great big blob of lemon mayonnaise.

Duration: 15 minutes preparation, around 45 minutes cooking time.

Recipe for: 4 people

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2 comments

  1. Yum Chilli Chips!!

    Reply
  2. […] with home-made chips and peas. For a grown up meal that you could eat with your children try this roast chicken with home-made chips. If your’e looking to introduce your children to slightly more adventurous foods, try this […]

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