Green verbena harrisa paste.. That’s what the lovely thigh fillets that I skinned and removed that one bone from got a smearing with..
They were left all afternoon to hopefully gain flavour.. Chicken is such a bugger to get flavour all the way through, so any help in time you can give it the better I think!
Meanwhile to hassle those spuds.. Great local dirty potatoes, scrubbed and sliced through with a big metal spoon underneath so you don’t go all the way through them. Hassleback spuds are indeed the guvnor of oven type potatoes in my book.. You get it all! Baked style .. Super crispy bits and lovely soft bits too..
Made all the better by sliding in some goose fat into every slice.. Ahem.. Then seasoning.. And a little garlic too..
Into the oven .. Around an hour.. More if you like.. All day on low.. Faster if you are hungry .. They really do put up with anything!
Meanwhile beat the chicken thin..
Dredge in egg then crumb..
And fried off in mrs Middletons oil in uncle bens wok..
These go so lovely and crispy..
And with some buttered fine French green beans.. Wonderful!
With bottled sauce of your choice..
Seriously good eating!