Buttermilk & Pesto Fried Chicken with Potato Cakes, Pesto & Yoghurt Drizzle 

Mix buttermilk, Cooks&Co Red Pesto, paprika & salt, then marinate the chicken in the mix for a minimum of 1 hour but preferably overnight.  

Boil a pan of water with a pinch of salt.  

Cut the potatoes unpeeled into medium dice.  

Slice cabbage thinly and add to the boiling water for 5 minutes until tender. Remove from the water and drain. Then, add the potatoes to the boiling water, cook until soft, then drain.  

Put potatoes and cabbage in a bowl, add 2/3 of the sliced spring onions, cheese, flour and milk and fork until combined, season to taste.  

Form into 10 cakes and fry in vegetable oil until golden then transfer to a tray on baking paper.  

Heat oven to 160°C.  

Drain chicken from buttermilk & pesto mix, dredge in plain flour twice.  

Heat oil in a pan to shallow fry to 170°C. Then, add the chicken thighs and cook until crispy and golden brown, turn over and cook until both sides are golden brown.  

Tray the chicken & place in the oven for 15 to 20 minutes until centre is 75°C.    

Add the potato cakes to the oven for 10 minutes.  

Meanwhile, mix the yoghurt and smoked paprika. Then, add a little water to thin.   

Mix the remaining 2tbsp pesto with olive oil and a little water to make a drizzle consistency.  

To plate, place 2 potato cakes on the plate, top with the chicken thighs and then drizzle both dressings over the top, sprinkle with the remaining spring onions