A classic dish, whether you're coming home from a night out or just craving some comfort.
Ingredients
Serves: 4
Timing: 40 minutes
- 3 large potatoes (eg Russet or Maris Piper)
- 3 tbsps chilli oil
- 3 tsp Chinese five spice powder
- 6 boneless, skinless chicken thighs
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 large onion, sliced
- 1-2 red chillies, thinly sliced
- Sea salt
- Freshly ground black pepper
To serve:
- 2 spring onions, finely sliced
- Curry sauce (optional)
Method
Light your BBQ, setting it up with a direct and indirect side.
For the wedges:
- Leaving the skin on the potatoes, slice into thick wedges and rinse in cold water to remove the starch. Pat dry with kitchen paper.
- In a bowl, toss the wedges with 1 tbsp of the chilli oil, 2 tsp of five spice and some seasoning.
- Position the potatoes on your grill, over a medium heat, until crispy on the outside and fluffy in the middle - about 35 to 40 minutes.
For the chicken:
- In a clean bowl, toss the chicken in 1 tbsp of the chilli oil, a pinch of five spice and some seasoning.
- Grill the chicken over a high heat, turning occasionally until cooked through - this should take about 30 minutes. To check the chicken is done, insert a meat thermometer into the thickest part of the chicken and ensure the internal temperature has reached 75 C. Allow to rest for five minutes.
For the vegetables:
- In a clean bowl, toss the sliced peppers, onions and chillis in the remaining 1 tbsp of the chilli oil.
- Put all the vegetables into a deep fryer basket, or thread onto skewers.
- Sear over a high heat, tossing in the basket or turning on the skewers for eight to 10 minutes. Don't overcook them - you want to make sure they retain a bit of crunch.
To assemble:
- Cut the rested chicken into bite-size pieces.
- Place the cooked wedges, chicken and veg into a bowl and toss with another pinch of 5 spice and some seasoning.
- Serve in a large bowl topped with some sliced fresh spring onions and a side of curry sauce.
