Buttermilk Chicken, Smoky Paprika Salsa and Homestyle Chips

METHOD

1. Put the chicken thighs into a large mixing bowl and pour over the buttermilk.

2. Finely crush the garlic and finely dice the onion, then add to the mixing bowl with the mustard.

3. Stir all the ingredients together and leave to marinate for at least 1 hour.

4. When you’re ready to cook the chicken, pour all the ingredients from the mixing bowl into an ovenproof dish. Carefully put the dish into a medium hot oven (160°C) and bake for 20 minutes until the chicken is cooked through and piping hot. The buttermilk will turn translucent.

5. Meanwhile, bake the Homestyle Chips in the same hot oven until they’re golden and crisp (about 20 minutes). Sprinkle over a little salt to taste.

6. Drain off any excess buttermilk from the chicken and season with a little salt and pepper before serving.

For the tomato and pepper salsa

1. Cut the tomatoes into quarters and using a sharp knife carefully remove the seeds. Finely dice the tomato flesh and put into a mixing bowl.

2. Peel the pepper using a potato peeler, then cut it in half and remove the seeds and stalk. Slice the pepper into strips and finely dice, then add to the tomatoes in the mixing bowl.

3. Peel the red onion, halve and finely dice it, then add to the mixing bowl along with the chilli powder, smoked paprika and rapeseed oil.

4. Roughly chop the coriander and mix it through the salsa.

Our Homestyle Chips are the perfect partner to this Southern-style buttermilk chicken with a smoky tomato and pepper salsa.

What you will need