Spicy Chicken with Salad

Ingredients

• 1 chicken (pre-cooked)
• Salt
• pepper (ground)
• 3 tbsp tomato ketchup
• 0.5 tsp harissa
• 1 kg new waxy potatoes (brushed and sliced into finger-thick rounds)
• 1 tbsp Lemon Juice
• 2 Bay leaves
• 1 Garlic clove
• Salt
• pepper (ground)
• 2 tbsp olive oil
• 1 tsp chopped rosemary needles
• 2 red bell peppers (seeded and cut into pieces)
• 3 dried tomatoes (finely chopped)
• 2 tbsp balsamic vinegar
• 1 tsp Paprika powder (hot)

Instructions

1. 1.

   Separate the wings, drumsticks, and breast from the chicken; season with salt and pepper. Line a baking sheet with foil and place the chicken parts on it. Mix ketchup and harissa together and brush the mixture over the chicken pieces. Roast in a preheated oven at 200°C for about 35 minutes, basting occasionally with the cooking fat.

2. 2.

   Blanch potato slices in boiling salted water with lemon juice and bay leaves for about 5 minutes; drain.

3. 3.

   Mix pressed garlic with oil and rosemary, stir in bell pepper pieces, then add dried tomatoes to the potatoes. Season with salt and pepper, spread on a baking sheet, and bake in a hot oven at 180°C for about 15 minutes.

4. 4.

   Season with balsamic vinegar, salt, pepper, and paprika powder; serve with the chicken parts.