Chicken Thighs with Tomato Compote, Gratinated Cheese and Chilli Wedges

A cheap but very cheerful family dinner


  • 6 chicken thighs
  • 1 tin of chopped plum tomatoes
  • 1 small onion
  • 1 garlic clove (chopped)
  • 1 pinch dried thyme
  • 100 g cheddar cheese (sliced)
  • 4 large washed maris piper potatoes
  • 1 pinch dried chilli flakes
  • sunflower oil
  • seasoning


  1. Season the chicken thighs and fry on a high heat on both sides until golden brown and cooked through.
  2. Sweat off onion, garlic and thyme in a little butter until soft.
  3. Add the chopped tomatoes and cook for 15 – 20 mins or until the excess juice has evaporated.
  4. For the wedges, slice each potato into eight even wedges.
  5. Pre-heat oven to 220 degrees with baking tray inside.
  6. When it reaches temperature, remove the hot tray and quickly drizzle with oil, add the potatoes, sprinkle with chilli flakes and salt and bake for 20-30 mins, turning occasionally.
  7. To serve, spoon the tomato compote onto the turkey steaks and spread over evenly. Put sliced cheddar on top and put under a hot grill until the cheese begins to bubble.
  8. To serve:
  9. Serve with chilli wedges and left over garlic aioli from squid starter as a dipping sauce.


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