Crispy chicken with sweet potato fries and barbecue beans
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  • 4 x 150g/5½oz chicken thighs on the bone
  • 1200 ml/7fl oz sweet chilli sauce
  • 1150 g/5½oz plain flour
  • 11 tsp baking powder
  • 11 tsp cayenne pepper
  • 11 tsp onion powder
  • 11 tsp garlic powder
  • 11 tsp salt
  • 1150 ml/5fl oz vegetable oil, for frying
  • 12 tsp garlic powder
  • 11½ tsp paprika
  • 1 large pinch salt
  • 12 large sweet potatoes (approx. 800g/1lb 12oz), cut into wedges
  • 12 tbsp olive oil
  • 12 x 400g tins baked beans
  • 11 tsp smoked paprika
  • 12 tbsp brown saucePreheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.
  • 1 To make the chicken, bring a large saucepan of salted water to the boil, add the chicken, cover with a lid and boil for 15 minutes. Remove the chicken pieces from the water and place on kitchen paper to drain.
  • 1 Put the chicken in a bowl with the sweet chilli sauce. Mix well and set aside.
  • 1 Put the flour, baking powder, cayenne, onion powder, garlic powder and salt on a plate and mix. Dip each piece of chicken into the dry spice mix, coat well and set aside on another plate.
  • 1 Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and fry for 3 minutes on each side, until golden-brown. Place on the lined baking tray and set aside.
  • 1 To make the sweet potato wedges, combine the garlic powder, paprika and salt in a small bowl. Put the sweet potato wedges on a large baking tray, then cover them with the garlic mix, drizzle with the oil and mix well to coat.
  • 1 Bake the chicken and sweet potatoes, with the sweet potatoes on the higher shelf, for 25–30 minutes, or until the chicken is cooked through and the wedges are tender.
  • 1 Meanwhile, mix the beans, smoked paprika and brown sauce together in a small saucepan and warm through over a low heat. Serve everything together.



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