Craig Doyle's brick chicken
You might have seen our very own Craig cooking up a storm in the MasterChef kitchen, but today he's stepping into his biggest cooking challenge to date.. cooking for Siân on live TV in the This Morning Kitchen - no pressure Craig! He’ll be making his brick chicken served up with chimichurri sauce, potatoes and crispy kale.
Brick Chicken
Serves: 4
Ingredients
1 large brick, washed and double wrapped in tin foil
For the crispy kale: 200g kale, stalks removed and leaves torn Olive oil spray Pinch of chilli powder
For the chicken:4 chicken thighs, skin on and deboned½ tsp lemon pepper ½ tsp garlic powder ½ dried oregano½ tsp dried thyme 1 tbsp olive oil
For the chimichurri: Large bunch of fresh parsley, roughly chopped150ml extra virgin olive oil35ml red wine vinegar 2 garlic cloves, crushed 3 tbsp capers, choppedSqueeze of lemon juice 1 red chilli, finely chopped Salt and freshly ground black pepper
To serve: Baby new potatoes, boiled and served with butter and fresh mint
Method
1. Preheat the oven to gas 4, 160C fan.
2. Spread the kale evenly in a single layer over two baking trays then spray with oil and sprinkle over chilli powder and salt. Bake in the oven for 5 minutes then stir and continue cooking for a further 5-6 minutes, or until crispy.
3. To make the chicken, mix the spices together in a small bowl, then sprirkle over both sides of the chicken thighs to coat well.
4. Heat the pan over a high heat, then add the oil. Once the pan is really hot, add the chicken, skin side down. Place the brick on top of the chicken, to firmly press it down - you can add a piece of parchment paper between the brick and the chicken if it is sticking. Leave to sizzle away for a minute or so, then turn the heat down to medium and cook for a further 4-5 minutes.
5. After this time, remove the brick and turn the chicken over. Cook for another minute or so then turn off the heat and allow the chicken to finish cooking in the residual heat of the pan, until it is cooked through.
6. To make the chimichurri, combine all the ingredients in a bowl.
7. Spoon some of the sauce onto the centre of a plate, top with the chicken and sit the crispy kale on top. Serve with the new potatoes.