Am going to do a chicken for lunch/dinner tomorrow but have a craving for some Spanish/moorish flavours...(my daughter loves both patatas bravas and Yorkshire pudding but not sure how I could do both!).
But I can't decide which way to go - would you prefer...
a) Roast Chicken with preserved lemons (a la Moro) www.eattherightstuff.com/blog/2009/3/3/moros-roast-chicken-with-preserved-lemon.html with cous cous and some asparagus? Or possibly some patatas bravas?
b) Harissa Chicken (again from Moro) - so stronger spicing but then would the patatas bravas clash with the harrisa?blog.outoftheboxcollective.com/recipes/moros-roast-chicken-with-harissa/
or c) less pimped up chicken, simple roast but maybe with paprika infused oil on the chicken and then served with a punchy romesco, patatas bravas some aioli and some as yet undetermined vegetables...
Could do a YP for daughter but add some saffron and or paprika to the mixture....
if you have better/tried and tested Spanish/Moorish Roast Chicken ideas do please share!!