Preheat the oven to 180'C.
Peel and finely dice the garlic cloves. Pick the tarragon leaves from the stalks. Mix the tarragon and the garlic into the ricotta and season to taste.
Cut the meat away from thigh bone by making an incision along the length of the bone. Cut the thigh bone away from leg bone at the joint. Trim away the top of the drumstick and the sinew. Stuff the ricotta and tarragon mixture into the space in the thigh and the tunnel boned leg. Wrap the skin back round to seal it.
Heat a frying pan and melt the butter. Add the chicken to the pan and sear on all sides. Baste with the melted butter. Place on a baking tray, transfer to the oven and cook for 20 to 30 minutes depending on size.
Peel the potatoes and cut into 1cm cubes. Combine with the oil, cumin seeds, dried chilli and salt and leave to marinate before cooking.
Fry gently until golden brown and soft.
Peel the garlic and place in a food processor. Add the vinegar, egg yolks, paprika, mustard and salt. Start blending and then slowly add in the oil until you have a thick aioli.
Serve the chicken alongside the sweet potatoes and finish with the aioli.
«Always add the oil slowly when making aioli to avoid splitting the mixture. If it does split, just use a little warm water to bring it back together again.»