Memphis Chicken With Coleslaw and a Potato Stack
- Ready In:
- 1hr 15mins
- Ingredients:
- 25
- Serves:
-
6
ingredients
- 6 chicken breast fillets
- 1 teaspoon smoked paprika
- 1 teaspoon demerara sugar
- 1 teaspoon dried herbs
- 2 garlic cloves, crushed
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil
- salt & freshly ground black pepper
- 4 onions, chopped
-
For the coleslaw
- 1⁄2 white cabbage, grated
- 1 carrot, grated
- 1 apple, chopped
- 3 ounces raisins, soaked in warm water for 10 minutes then drained (optional)
- 4 -6 tablespoons mayonnaise
- salt & freshly ground black pepper
-
For the potato stack
- 2 lbs new potatoes, par-boiled and finely sliced
- 6 tablespoons creme fraiche
- 8 ounces mozzarella cheese, drained and diced
- salt & freshly ground black pepper
-
For the barbecue sauce
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 ounces soft brown sugar
- 3 tablespoons cider vinegar
- 1 teaspoon smoked paprika
- 1 tablespoon tomato ketchup
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
English_Rose
United Kingdom
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 :)