Chicken with Tomato Sauce and Potato Salad
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- For the chicken
- 4 Chicken fillet (with skin and wings or 4 large chicken legs)
- olive oil
- salt
- freshly ground peppers
- ground paprika (mild)
- 1 Tbsp honey
- 5 Tbsps Pine nuts (toasted)
- For the tomato sauce
- 1 Tbsp Caper
- 3 Anchovy fillet
- 300 grams chopped Tomatoes (canned)
- For the potato salad
- 12 Boiled potatoes (quartered, unpeeled)
- 1 Fennel bulb (cut into thin rings)
- 1 Red onion (cut into thin rings)
- 1 Tbsp chopped parsley
- 6 Radish (quartered)
- 1 lemon (juiced)
- olive oil
- salt
Preparation steps
1.
For the chicken: arrange chicken pieces in a roasting tin and drizzle with olive oil. Season with salt, pepper and paprika. Drizzle with honey and rub chicken well. Roast in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Remove from the oven and sprinkle with pine nuts.
2.
For the tomato sauce: combine drained capers, chopped anchovies and tomatoes in a saucepan and simmer on medium heat until slightly reduced, stirring often.
3.
For the potato salad: combine all ingredients and toss with 3 tablespoons of oil, season with salt.
4.
Arrange chicken pieces with tomato sauce and potato salad on plates and serve immediately.
