Spicy chicken with polenta chips

Serves: 2-4

Preparation: 15 min

Chilling: 30 min

Cooking: 40 min

• 2 chicken quarters

• 5 ml (1 t) cumin

• 5 ml (1 t) ground coriander

• 10ml (2 t) paprika

• 5 ml (1 t) cayenne pepper

• 1 red chilli, chopped

• 20 ml (4 t) olive oil

• handful parsley, finely chopped

• salt and pepper

Polenta chips

• 875 ml (3½ c) chicken stock

• 250 ml (1 c) instant polenta

• 30 g butter

• 40 g mozzarella cheese, grated

• salt and pepper to taste

• olive oil for brushing

• 5 cloves of garlic

Preheat the oven to 180 °C and line a baking tray with baking paper.

1. Place the chicken in a mixing bowl. Add all the remaining ingredients for the chicken together and rub the spices over the chicken. Refrigerate for 30 minutes or longer for the spices to infuse.

2. Place on a roasting pan and roast for 40 minutes or until fully cooked.

3. Polenta chips: Place the stock in a large saucepan over medium heat and bring to the boil. Gradually whisk in the polenta and cook, stirring for 2 minutes or until thickened.

4. Remove from the heat, add the butter, cheese, salt and pepper and stir to combine. Spoon the polenta onto the baking tray and spread until 1 cm thick. Refrigerate for 30 minutes or until set.

5. Cut the polenta into fingers and place it on a baking tray. Brush the fingers with oil. Sprinkle with garlic and grill for 15 minutes.

Serve the spicy chicken with the polenta chips.

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