Chicken and chips with pilpelchuma mayonnaise
Traybake chicken and chips – what’s not to love? The pilpelchuma paste, which is an intense Libyan condiment flavoured with chilli and garlic, works brilliantly here, and dials up the aïoli immensely. It’s well worth making more of the paste than you need here, because it keeps well in the fridge for up to a month and is lovely as a marinade for root vegetables before they are roasted. Alternatively, use shop-bought harissa
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