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Fans of gastro pubs will love this recipe, which is a posh take on a firm favourite. Egg whites are the secret to crunchy chips.
For the stuffing:
Blitz all of the stuffing ingredients in a blender to make a paste.
For the chicken:
Make a pocket between the skin and the meat of the chicken and fill with the stuffing.
Brush the chicken with a little olive oil and place skin side down on a hot griddle pan.
Cook for 8 mins then turn over and cook for further 10 mins or until cooked through.
For the chips:
Pre-heat oven to 225°C.
Par-boil the potatoes in salted water for 10 mins. Drain well and crush with the back of a fork. Sprinkle with the paprika, celery salt and cumin.Whip up the egg whites to make a foam. Pour over the potatoes and mix thoroughly. Spread out on a non stick roasting tray and bake in an oven for 12 mins.
Squeeze a lemon and any juices left from the cooking of the chicken over the top of the chicken, cut into wedges and serve with the chips.
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