Memphis Chicken With Coleslaw and a Potato Stack

• 6 chicken breast fillets
• 1 teaspoon smoked paprika
• 1 teaspoon demerara sugar
• 1 teaspoon dried herbs
• 2 garlic cloves, crushed
• 2 tablespoons red wine vinegar
• 4 tablespoons olive oil
• salt & freshly ground black pepper
• 4 onions, chopped
• 12 white cabbage, grated
• 1 carrot, grated
• 1 apple, chopped
• 3 ounces raisins, soaked in warm water for 10 minutes then drained (optional)
• 4 -6 tablespoons mayonnaise
• salt & freshly ground black pepper
• 2 lbs new potatoes, par-boiled and finely sliced
• 6 tablespoons creme fraiche
• 8 ounces mozzarella cheese, drained and diced
• salt & freshly ground black pepper
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 ounces soft brown sugar
• 3 tablespoons cider vinegar
• 1 teaspoon smoked paprika
• 1 tablespoon tomato ketchup

1. In a large bowl mix together the chicken fillets, smoked paprika, sugar, mixed herbs, garlic, wine vinegar and 3 tablespoons of olive oil.
2. Season with salt and freshly ground pepper, Cover and marinate in the fridge for 2-4 hours.
3. Preheat the oven to 400F First make the potato stack.
4. Layer the par-boiled potato slices in a well-buttered 20cm spring-form cake tin, alternating with tablespoons of creme fraiche and a sprinkling of mozzarella.
5. Finish with a layer of mozzarella.
6. Season the layers generously as you go with salt and freshly ground pepper.
7. Bake the potato stack for 30-40 minutes, until golden-brown.
8. Meanwhile, toss the chopped onion with the remaining olive oil.
9. Spread the onion in a roasting tray and roast in the oven on a shelf above the potato stack for 15 minutes, stirring now and then.
10. Add the marinated chicken breasts and roast for 25 minutes, until the chicken is cooked through.
11. Meanwhile, make the barbecue sauce.
12. In a small, non-stick saucepan mix together the onion, garlic, sugar, vinegar, paprika and ketchup.
13. Cook gently, stirring often, for 10 minutes until thickened and fragrant.
14. Make the coleslaw by mixing together the cabbage, carrot, apple, raisins and mayonnaise.
15. Season with salt and freshly ground pepper.
16. Serve the chicken with the barbecue sauce, a dollop of coleslaw and a slice of the potato stack.

chicken, paprika, demerara sugar, herbs, garlic, red wine vinegar, olive oil, salt, onions, white cabbage, carrot, apple, raisins, mayonnaise, salt, potatoes, creme fraiche, mozzarella cheese, salt, onion, garlic, brown sugar, cider vinegar, paprika, tomato ketchup

Taken from www.food.com/recipe/memphis-chicken-with-coleslaw-and-a-potato-stack-236700 (may not work)