Memphis Chicken With Coleslaw and a Potato Stack

"Enjoy this tasty chicken dish, served with a cheesy potato stack and crunchy coleslaw. Time doesn't include marinating."
 
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Ready In:
1hr 15mins
Ingredients:
25
Serves:
6
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ingredients

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directions

  • In a large bowl mix together the chicken fillets, smoked paprika, sugar, mixed herbs, garlic, wine vinegar and 3 tablespoons of olive oil.
  • Season with salt and freshly ground pepper, Cover and marinate in the fridge for 2-4 hours.
  • Preheat the oven to 400°F First make the potato stack. Layer the par-boiled potato slices in a well-buttered 20cm spring-form cake tin, alternating with tablespoons of crème fraiche and a sprinkling of mozzarella.
  • Finish with a layer of mozzarella. Season the layers generously as you go with salt and freshly ground pepper.
  • Bake the potato stack for 30-40 minutes, until golden-brown. Meanwhile, toss the chopped onion with the remaining olive oil. Spread the onion in a roasting tray and roast in the oven on a shelf above the potato stack for 15 minutes, stirring now and then.
  • Add the marinated chicken breasts and roast for 25 minutes, until the chicken is cooked through.
  • Meanwhile, make the barbecue sauce. In a small, non-stick saucepan mix together the onion, garlic, sugar, vinegar, paprika and ketchup. Cook gently, stirring often, for 10 minutes until thickened and fragrant.
  • Make the coleslaw by mixing together the cabbage, carrot, apple, raisins and mayonnaise. Season with salt and freshly ground pepper.
  • Serve the chicken with the barbecue sauce, a dollop of coleslaw and a slice of the potato stack.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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