- 8 skinless chicken thighs
- 8 skinless chicken drumstick
- 200ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 200g self-raising flour
- large pinch each paprika, turmeric and cayenne pepper
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 6-8 tbsp groundnut oil
- mustard slaw and paprika wedges, to serve (see recipes below)
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don’t do this too hard or you’ll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp – don’t overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
Bake for 30 mins until cooked – check one drumstick and one thigh with a skewer – cook for longer if you need to.
Heat oven to 200C/180C fan/gas 6. Cut 1 kg all-purpose potatoes, such as Desirée, into decent-size wedges (peeled if you prefer), and boil in salted water for 5 mins. Drain and tip into a bowl with 2 tbsp olive oil, 2 tsp paprika and lots of seasoning. Toss well. Tip onto 1-2 baking sheets in a single layer. Bake for 25-30 mins alongside the chicken, or until crisp and cooked through.
Finely slice ½ white onion. Grate 500g carrots. Shred 1 small white cabbage. Mix in a bowl with 2 tbsp mayo, 1 tbsp Dijon mustard and 2 tsp mustard seeds.