Fried chicken with potato and maple bacon salad recipe

Prepare: 30 mins to 1 hour
Cook: 30 mins to 1 hour
Serve: Serves 4
Dietary: Nut-free Pregnancy-friendly

Spicy harissa fried chicken is served with crisp roast potatoes, maple-glazed bacon, pickled red onion and a green herb aioli. It’s a generous sharing dish with plenty of heat, crunch and creamy sauce.

By Donal Skehan

From Saturday Kitchen

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Ingredients

For the harissa fried chicken marinade

200g/7oz Greek yoghurt
2 tbsp rose harissa paste
3 garlic cloves, grated
50ml/2fl oz white wine vinegar or distilled malt vinegar
650g/1lb 7oz skinless, boneless chicken thighs, cut into strips

For the coating

180g/6⅓oz plain flour
60g/2¼oz cornflour
1 tsp ground cumin
½ tsp ground coriander
1 tsp sweet smoked paprika
1 litre/1¾ pints vegetable oil, for deep-frying
pinch harissa powder, for dusting

For the herb aioli

20g/¾oz mixed coriander, mint and parsley leaves
2 garlic cloves, crushed
2 medium free-range egg yolks
2 tsp white wine vinegar
175ml/6fl oz vegetable oil
100ml/3½fl oz light olive oil

For the roast potato and maple bacon salad

1kg/2lb 4oz small Rooster potatoes, halved lengthways
2 garlic cloves, finely chopped
2 thyme sprigs, leaves picked
2 rosemary sprigs, leaves picked and finely chopped
1 tsp Dijon mustard
4 tbsp olive oil, plus extra for drizzling
8 slices streaky or back bacon
3 tbsp maple syrup

For the pickled red onion

1 red onion, finely sliced
1 lemon, juice only
1 tbsp sea salt
sea salt and freshly ground black pepper

Method

To marinate the chicken, mix the yoghurt, harissa paste, garlic and vinegar in a bowl. Season with salt and pepper, then add the chicken and turn to coat. Cover and chill in the fridge for at least 1 hour, or overnight.
Preheat the oven to 200C/180C Fan/Gas 6.
To make the roast potato and maple bacon salad, put the garlic, thyme, rosemary and a good pinch of salt in a pestle and mortar and bash to a paste. Add the Dijon mustard, olive oil and a little black pepper, then bash again to combine.
Put the potatoes on a large baking tray. Drizzle over the herb oil and toss until evenly coated. Roast for 35–40 minutes, or until golden and crisp.
Put the bacon on a baking tray lined with baking paper and season with black pepper. Bake for 5 minutes, or until almost cooked. Brush all over with the maple syrup, then return to the oven for 2–3 minutes, or until glossy and browned. Leave to cool and harden, then break into bite-sized pieces.
To make the pickled red onion, put the onion, lemon juice and salt in a bowl. Massage gently until slightly tender, then set aside until ready to serve.
To make the herb aioli, put the herbs, garlic, egg yolks and vinegar in a food processor and blitz until combined. With the motor running, gradually drizzle in the vegetable oil and light olive oil until you have a thick aioli. You may not need all the oil. Spoon into a bowl for serving.
To coat the chicken, mix the flour, cornflour, cumin, coriander and smoked paprika in a shallow dish. Season with salt and pepper.
Pour the vegetable oil into a large, deep, heavy-based saucepan, making sure the pan is no more than half full. Heat to 180C on a cooking thermometer.
CAUTION: hot oil can be dangerous. Do not leave unattended.
Remove the chicken from the marinade, shaking off any excess. Coat in the flour mixture, dip back into the marinade, then coat again in the flour mixture. Fry in batches for about 5 minutes, or until golden, crisp and cooked through. Drain on kitchen paper and dust with harissa powder.
Put the roast potatoes on a platter. Scatter over the maple bacon, pickled red onion, chives and dill, then drizzle generously with the potato dressing.
Serve the harissa fried chicken with the herb aioli and the roast potato and maple bacon salad.