This is the meal that accompanied my asparagus and pesto dip. To see how it is made click here: https://www.creativecookblog.com/post/asparagus-and-pesto-dip
I decided to vamp up the smoked paprika seasoning with some extra herbs and spices and use sweet potatoes fries for extra flavour. Once you create the seasoning and let it marinade, you can peel the potatoes. Then I fried the chicken and put it in the oven at 200 degrees Celsius. Then I fried the potatoes at 200 degrees Celsius in a frying pan. I used a deep frying pan to fry the sweet potato fries that you can order from Amazon here: https://www.amazon.co.uk/dp/B07BFCHB8X/ref=cm_sw_r_cp_api_glt_fabc_H023KGAEGKV8TGMPP5TT?_encoding=UTF8&psc=1
Prep: 20 mins
Cooking: 1 hour
-1 tub Smoked Paprika seasoning
-1 tsp garlic paste
-1 tsp chilli paste
-1 tsp chipotle flakes
-1 tsp honey
Wash and remove the skin from the chicken thighs.
Add Piri-Piri seasoning along with 1 Tsp honey, 1 Tsp Garlic Paste, 1 Tsp Chilli Paste, 1 Tsp Chipotle Flakes.
Marinade for 20 minutes.
Peel the sweet potatoes and cut into chips.
Fry the chicken until browned.
Put the chicken into a baking tray and into the oven.
Fry the sweet potatoes fries at 200 degrees in the deep frying pan.
Put the potatoes into a separate baking tray and add some oil and Badin seasoning.
Make the asparagus dip by clicking on this link: https://www.creativecookblog.com/post/asparagus-and-pesto-dip
10. Serve the food on a plate.