Chicken and Chips
 
Preparation time
Cooking time
Total time
 
This recipe is from the GW Eats Cookbook with permission This nutritious twist on the classic poulet frites is fun and fruity, but the real genius is in swapping chips for panisses fries, which are made with gram flour. Don’t worry – they taste far better than they sound. You'll need to prepare this in advance
Author:
Recipe type: Main Course
Cuisine: French
Serves: 4
Ingredients
  • For the chicken
  • 5 oranges
  • 4 chicken breasts
  • 1 lime
  • 1 pink grapefruit
  • 100ml (3fl oz) olive oil
  • salt and freshly ground black
  • pepper
  • 1 bunch of spring onions, halved
  • bunch of fresh coriander
  • For the crispy panisses fries
  • 1 litre (1 pints) water
  • 25g (1oz) butter
  • olive oil
  • 250g (9oz) chickpea (gram) flour
  • salt and freshly ground black
  • pepper
Instructions
  1. Squeeze the juice of three of the oranges into a bowl and marinate the chicken breasts in the juice for 24 hours.
  2. Next day, remove the rinds of the remaining oranges, the lime and half the grapefruit and cut the rinds into strips. Reserve the flesh. Place the rinds in 600ml (1 pint) water, bring to the boil, then reduce the heat and simmer for 5 minutes. Change the water and boil the rinds again, then set them aside.
  3. Cut the reserved citrus flesh into 2cm (3/4in) cubes.
  4. Remove the chicken from the marinade, reserving the marinade. Heat the olive oil in a casserole dish. Season the chicken breasts and roast them in the casserole, skin-side down, for 2 minutes. Turn the chicken breasts, add the spring onions and cook for 2 minutes, then add the reserved citrus flesh and rinds. Cover the casserole and cook for 3 minutes, then add
  5. the marinade and half the coriander. Cook for 10 minutes.
  6. Remove the chicken breasts from the casserole and reduce the sauce. Put the chicken breasts back into the casserole with the remaining coriander and heat through. Serve immediately with panisse fries
  7. For the crispy panisses fries
  8. Heat half the water with the butter and a dash of olive oil in a large pan.
  9. Put the chickpea flour into a bowl and add the remaining water gradually while whipping until the mixture has an even texture. Sieve the mixture well, then pour it into the boiling mix of water, butter and oil and cook overa low heat for 20 minutes while whipping constantly.
  10. Pour the paste into an oiled square cake mould, then chase the air from the mould by hitting it. Cover the mould with clingfilm and wait until the paste cools completely, then refrigerate for 6 hours.
  11. Remove the paste from the mould and cut it into chip-sized sticks.
  12. Heat a frying pan with 2–3 tablespoons of olive oil and cook the fries until they are crispy and golden on both sides. Drain on kitchen paper.
  13. Finish by seasoning with salt and pepper
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2013/11/05/8781/