Rosti with Fried Chicken and Eggs

Name: Rosti with Fried Chicken and Eggs
Yield: Serves 4
Cuisine: British
Ingredients: 600 g boneless, skinless chicken thighs; 1½ tsp paprika; 2 tsp garlic powder; 250 ml kefir; ¼ small red onion, chopped; 1 tbsp sunflower oil; 220 g streaky bacon; 50 ml sunflower oil; 50 g unsalted butter, melted; 1 kg potatoes; sunflower oil for deep frying; salt and freshly ground black pepper; Aleppo chilli flakes; 8 eggs; 75 g jam sugar; 60 ml red wine; ½ red chilli, finely chopped; 1 garlic clove, finely chopped; 1 tsp onion powder; 250 g plain flour; 1 tsp dried oregano; a pinch of cayenne pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Brunch with Brother Marcus

By Tasos Gaitanos and Alex Large

Published 2023

About

What came first, the chicken or the egg? It doesn’t matter; you can have it all in one go on a crispy potato nest and, if that’s not enough, you can add lashings of bacon jam. This dish is not for the fainthearted nor the easiest to make, but it is well worth it!

Ingredients

For the Chicken:

600 g boneless, skinless chicken thighs
250 ml kefir

Europe
United Kingdom
London
Breakfast
Brunch

Method

First, marinate the chicken. Cut each thigh into three or four pieces and place in a bowl. Add the kefir, one teaspoon of the garlic powder, half a teaspoon of the paprika and a pinch each of cayenne pepper, salt and freshly ground black pepper. Using your hands, mix it all thoroughly and marinate in the fridge for at least 1 hour.

Put the flour in a bowl with the remaining teaspoon of