Fried chicken with pancetta, onion and tomato mac ’n’ cheese

Name: Fried chicken with pancetta, onion and tomato mac ’n’ cheese
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: Serves 6-8
Ingredients: For the chicken; 8-10 chicken drumsticks and thighs; 2 tbsp https://www.deliciousmagazine.co.uk/recipes/green-seasoning/green seasoning (see tips, below); 2 tbsp smoked paprika; 1 tbsp ground nutmeg; 2 tbsp ground ginger; 1 tbsp Old Bay Seasoning; 400ml tin coconut milk; Vegetable oil to deep-fry; For the seasoned flour; 400g plain flour; 1½ tbsp garlic granules; 2 tbsp smoked paprika; 1½ tbsp ground ginger; 2 tsp fine salt; 2 tsp ground black pepper; For the mac ’n’ cheese; 350g conchiglie pasta; 50g unsalted butter; 75g plain flour; 450ml oat milk; 2 tsp smoked paprika; 1 tsp garlic granules; 1½ tbsp sun-dried tomato paste; 150g smoked cheddar, coarsely grated; 150g red leicester, coarsely grated; 200g diced smoked pancetta; Cooked spinach to serve (optional); Specialist kit; Cook’s thermometer

By: Food writer, Lara Luck

Published: 21 Oct 24
Updated: 21 Oct 24

Test kitchen approved

Two big-hitters of the comfort food world come together for this double act from food writer, Lara Luck. Fried chicken gets a coconut marinade and two coats of spiced flour for extra crunch, while the mac ’n’ cheese packs a flavour punch thanks to tomato, paprika and pancetta.

About the author Food writer, food stylist and food consultant, Lara has developed recipes for brands including Waitrose, Ocado and Asda. Though born and raised in the UK, her heritage is from the Caribbean islands of St Lucia and Grenada and Lara’s food reflects this. She won Best Caribbean Food 2022 at the Be Inclusive Hospitality awards and is a member of the Guild of Food Writers. Follow her on Instagram @foodbylaraluck

Serves 6-8
Hands-on time 1 hour, plus overnight marinating. Oven time 35 min

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Ingredients

For the chicken

8-10 chicken drumsticks and thighs
2 tbsp green seasoning (see tips, below)
2 tbsp smoked paprika
1 tbsp ground nutmeg
2 tbsp ground ginger
1 tbsp Old Bay Seasoning
400ml tin coconut milk
Vegetable oil to deep-fry

For the seasoned flour

400g plain flour
1½ tbsp garlic granules
2 tbsp smoked paprika
1½ tbsp ground ginger
2 tsp fine salt
2 tsp ground black pepper

For the mac ’n’ cheese

350g conchiglie pasta
50g unsalted butter
75g plain flour
450ml oat milk
2 tsp smoked paprika
1 tsp garlic granules
1½ tbsp sun-dried tomato paste
150g smoked cheddar, coarsely grated
150g red leicester, coarsely grated
200g diced smoked pancetta
Cooked spinach to serve (optional)

Specialist kit

Cook’s thermometer

Method

Put the chicken pieces in a large container and add the rest of the chicken ingredients (except the oil). Mix until fully combined and the chicken is evenly coated, then cover and chill overnight.
You can prepare the mac ’n’ cheese the day before too. Bring a pan of salted water to the boil and cook the pasta until al dente, according to the packet instructions. Drain and rinse under cold running water to halt the cooking process. Set aside.
Put the butter in a saucepan over a medium heat. Once melted, add the 75g flour and cook for a few minutes, stirring, until a thick paste forms. Gradually add the oat milk, whisking constantly to prevent lumps, then cook for another 4-5 minutes while whisking until thick. Add the paprika, garlic granules and tomato paste, season with salt and pepper, then add half the cheeses, stirring until melted.
Add the pasta to the sauce, stirring to coat, then put in a large baking dish. Fry the pancetta in a hot dry pan over a high heat for 3-4 minutes until crisp, then
drain on kitchen paper. Sprinkle it over the cheesy pasta, then cover and chill until needed.
The next day, heat the oven to 200°C/180°C fan/gas 6. Pour the oil into a deep-fat fryer or large deep pan (no more than two thirds full) and heat to 180°C. Mix all the ingredients for the seasoned flour in a large bowl. Fill a second large bowl with water.
Put the mac ’n’ cheese in the oven and cook for 30-35 minutes. Meanwhile, take a piece of chicken and dredge it in the flour, then dip it into the water and dredge in flour again (this ensures a thicker, crispier coating). Fry the chicken in the hot oil for 13-14 minutes until golden, crisp and cooked through – you’ll probably need to work in 2 batches, but the first batch will still be warm by the time the second is finished cooking.
Serve the chicken piled high on a platter with the mac ’n’ cheese on the side, with some wilted spinach (if you like).

Recipe from November 2024 Issue

Nutrition

Nutrition: per serving

Calories: 877kcals
Fat: 51g (26g saturated)
Protein: 40g
Carbohydrates: 61g (5.1g sugars)
Fibre: 4.4g
Salt: 2.4g

delicious. tips

Caribbean green seasoning is a mix of herbs, aromatics, salt and pepper that’s used for marinades or for flavouring sauces and stew. It’s used throughout the Caribbean, and every cook has their own version. Here’s Lara’s…

Green seasoning

15g thyme, roughly chopped
30g flatleaf parsley, roughly chopped
½ large onion, roughly chopped
3 spring onions, roughly chopped
2 garlic cloves, roughly chopped
½ scotch bonnet chilli, roughly chopped<
½ large red pepper, roughly chopped
125ml cider vinegar

Put all the ingredients in a food processor or blender with 50ml water. Whizz until fairly smooth. Keep, covered, in the fridge for up to a week.

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