Home-made Peri-Peri sauce basting your chicken legs will spice up your meal with the most flavorful fresh ingredients. Patate al Forno (Italian Oven Roasted Potatoes) style goes so well with anything and that's why they are still so popular. The salad adds a clean cut to the spicy chicken and the braised cabbage adds an amazing balance of texture.
3ea.Celery stalks, shaved with peeler in ice water
¼bu.Red onion, chopped
1tspExtra virgin olive oil
Step 1 【Marinade】
Clean out all seeds and veins in habanero pepper, slice, and blend with red onion, piquillo pepper, garlic, ginger, lemon juice, cilantro, sherry vinegar, smoked paprika, ancho powder, olive oil, salt, and pepper in a food processor until smooth.
Season the chicken with salt and pepper and pour over almost all of the marinade and massage into the chicken. (30min at least)
Sear the chicken skin side down on a pan (browning skin).
In a baking sheet tray or shallow pan, line the pan with oil, then brush [marinade], finished with sliced potatoes, season with salt and pepper, and top with the marinated chicken.
Bake the chicken and potatoes in a 375°F/190°C oven(450°F/232°C for crispy potatoes) until cooked through.
In a medium pot, sweat the onions and prosciutto in olive oil. once translucent, add the apples, cinnamon stick, bay leaf, thyme, clove, and allspice. Season with salt and pepper to taste.
Once the apple is caramelizing, add the red cabbage and cook 5 minutes longer then deglaze with the red wine, and then add the vinegar, and chicken stock. Braise the red cabage on low heat for about 30 minutes
In a small bowl, toss the watercress, sliced red onions, cilantro, and shaved curled celery with sherry vinegar and olive oil. Season with salt and pepper to taste.
Plate the chicken with the potatoes and braised cabage and garnish with the watercress salad