January is soon coming to an end but we still have two episodes of Eat Cheap left before we welcome February. As you probably have guessed at this point Eat Cheap is all about tasty inexpensive cooking. The rules are simple; it has to be enough food to feed 4-6 hungry people and the price tag is 8 EUR (75 SEK or 9 USD) or less. If you missed previous episodes you will find them here:
In this fourth episode we make a grilled chicken with spicy sweet potato wedges and roasted garlic aioli. I know its super cold outside but you do not have to drag out the grill in the snow just to get that BBQ-feeling; cook the chicken in the oven instead and add some BBQ-sauce for that smoky sensation. I admit the real deal is slightly better with the charcoal vibes, but this is quite alright J
I think the roasted garlic aioli deserves the award “The Best Sauce of the Year” (there is probably not such a price, but if there were this sauce would be the superior winner) because it’s insanely good!!! Rich, creamy, sweet, garlicy… just perfect! It works with almost everything, on hamburger, as a dip, on top of a soup and so on and so. The sweet potato is not too bad either; with a spicy hint of cayenne, smoky paprika and cumin this is a great fit in many situations, both as a snack but also as a condiment, as in this dish. Just a heads up the wedges are SPICY so if you have children I recommend halving the amount of spices.
I was lucky enough to find a super cheap chicken which would expire the next day, so I could afford a salad with baby spinach, roasted red onion and a few crumbs of Feta cheese to go alongside. Sweet potatoes are by the way healthier than regular potatoes, they contain approximately the same amount of carbs but the sweet potato is richer in fiber, calcium and Vitamin A.
Try this recipe if you, like me, have a hankering for BBQ even though it’s in the middle of the winter, or if you just want to cook it simply because of its goodness.
BBQ Grilled Chicken, Sweet Potato Wedges and Roasted Garlic Aioli
1 chicken (approx. 1250 g)
100 g BBQ-sauce
1 250 g sweet potatoes
1 tsp cayenne pepper
1 ½ tsp smoky paprika
1 ½ tsp cumin
1 whole bulb of garlic
1 egg yolk
4 g red- or white wine vinegar
8 g Dijon mustard
200 g neutral oil
100 g crème fraiche
Oven: 150 °C and 240 °C
Chicken. Heat the oven to 150 °C. Butterfly the chicken by cutting it along the backbone. Use a knife or as I did a sturdy pair of scissors to cut through the bone. The reason for why to butterfly the chicken instead of just cooking the bird whole is to get a more even cooking. Turn the chicken around, skin side up, and flake it out. Place it in an oven proof dish and smear the BBQ-sauce on top. I used a homemade sauce, but there are good alternatives available in the store, just make sure you don’t end up with one that tastes like building fire, you should look for a BBQ-sauce with a hint of hickory. Wrap the whole bulb of garlic, needed for the aioli, in some tin foil and place it in the oven alongside the chicken. Bake for about 75 minutes. Remove the garlic from the oven, but leave the chicken in and crank the heat up to fan 240 °C. Cook for an additional 15-20 minutes or until nicely grilled.
Sweet Potato. Wash the sweet potatoes to get rid of any dirt. Leave the skin on and cut them into strips or wedges. Place on a tray with parchment paper and drizzle with oil. Add the spices and massage the flavors into the potatoes. Place in the 240 °C oven to roast for 30-40 minutes or until golden brown. Flip the wedges every 10-15 minutes.
Aioli. Combine egg yolk, vinegar, mustard and spices in a bowl. Place a lightly wetted cloth underneath or use a bowl with a rubber rimed bottom to make sure the bowl is sturdy. Drip in the oil, little by little under constant whipping. Press the garlic out of its shell and mash it against a cutting board. Add the mushy garlic and crème fraiche to the mayonnaise and whisk until smooth. Have a taste and add some extra salt and pepper if desired.