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