Sticky Marmite Chicken with Smoked Aioli Fries

Ingredients for 2 servings

Prep time: 5 minutes
Cooking time: 25 minutes

For the Marmite chicken

  • 4 chicken drumsticks
  • 1 heaped teaspoon marmite
  • 1/2 teaspoon Chinese 5-spice
  • 1 1/2 teaspoons mirin
  • 2 tablespoons honey
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon rice vinegar


For the Aioli

  • 1 egg yolk
  • 100ml olive oil
  • 30ml smoked rapeseed oil
  • 1 garlic clove, grated
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon smoked Spanish paprika
  • 1 teaspoon fresh lemon juice
  • sea salt
  • freshly ground pepper


For the fries

  • Vegetable oil
  • 2 large baking potatoes cut into 1/2-inch-thick sticks

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Sticky Marmite Chicken with Smoked Aioli Fries


Step 1

Place all the ingredients, aside from the chicken, into a bowl and mix well. Add the chicken to the bowl of marinade and toss to coat. Cover with cling film and leave to marinade in the fridge for a few hours, overnight is best.


Step 2

When you are ready to cook the chicken, preheat the oven to 180 degrees celsius/ 350 degrees F. Turn the chicken on to a baking tray and place in the oven to cook for 25 minutes, Turning them halfway through cooking.
If you can, I also recommend re-coating them in the glaze, so they are extra sticky and golden brown.


Step 3

In a food processor, puree the egg yolk with the garlic and mustard.
Add the smoked rapeseed slowly, making an emulsion.
Add the olive oil, bit by bit until the mixture comes together. You will need between 100 and 150ml. Once the mayo is done, season with salt and pepper and add the paprika and lemon juice. Scrape the aioli into a small bowl and refrigerate.


Step 4

Rinse the potatoes and pat thoroughly dry.
In a large saucepan, heat the cooking oil over a medium flame.
Working in batches, fry the potato chips until they are almost tender on the outside, about 6-7 minutes. Transfer to paper towels to drain excess oil away


Step 5

Increase the oil temperature to high. Cook the fries in batches until golden and crisp, about 3 minutes. Transfer to paper towels to drain and immediately season with salt.
Top the fries with aioli and the sticky marmite chicken.


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