Marinated Chicken and Potato Salad.

Marinated Chicken with Potato Salad

Equipment

·      Wooden chopping board

·      Sharp knife

·      Tongs

·      3 Pots (per table)

·      Enamel dish for chicken

·      Oven tray

·      Peeler

·      Sieve

·      Large Mixing bowl

Ingredients

·      Chicken breast (one per pair) or legs (2 per pair)

·      Selection of marinades (acids, sauces, seasonings)

·      Potatoes, 1 large or 2 medium or 3 small per group

·      Spring onion, 2 lengths of stalk

·      Eggs, 2

·      Mayonnaise, 1 Tbsp

·      Salt/pepper, to taste

Method

Oven on to 1800C

1.    Mix up marinade (no more than ¼ cup) and pour into the enamel dish. Roll the chicken in the marinade and leave on your workstation.

2.    Fill up a pot ½ full of hot water and bring to the boil (high heat). Add a pinch of salt.

3.    Wash, peel and wash the potatoes. Dice up (1-2 cm2 ) and place in pot.

4.    Boil potatoes until just soft (10-15 minutes).

5.    Slice up spring onion while waiting.

6.    Drain the potatoes through a sieve and let cool down.

7.    Place the eggs in the clean pot, cover with hot water and bring to boil.

8.    Boil for 8 minutes and then run under cold water for 2 minutes.

9.    Peel the eggs and dice up.

10.  Add cooled potatoes, egg and spring onion together in a bowl with the mayonnaise and mix together.

11.  Roast chicken in the oven for at least 30 minutes on the oven tray. Cook until no more blood can be seen and the flesh is white. Use the tongs to turn the chicken over.

12. Remove the chicken from oven and leave to rest for 5 minutes. Make sure the chicken is cooked properly by inspecting the flesh around the bone. Serve the chicken on a mound of potato salad.