Popping’ Barbecue Chicken with Cajun Mash and Tangy Tomato

Barbecue sauce with Cajun spiced sweet potato mash and garlic tomato confit

Made from

Ingredients

  • poppin’ chicken (About 6 in a portion)
  • 1 large sweet potato
  • 2tbsp Cajun spice seasoning:
  • A mix of cumin, thyme, paprika, garlic powder, onion powder, white pepper

For the confit

  • 140g cherry tomatoes
  • 250ml olive oil
  • 2 cloves of garlic, peeled and sliced
  • 1tsp coriander seeds
  • 1tsp fennel seeds

For the bbq sauce

  • 2tbsp muscavado sugar
  • 250g tomato ketchup
  • 1tbsp Worcestershire sauce
  • 2tbsp cider vinegar
  • 1tbsp Tabasco sauce
  • 1 clove of garlic, grated
  • Salt to season

Method

Heat the oven to 180c and roast the sweet potato until cooked through and soft.

Cool and mash with a little olive oil and the Cajun spices. Season and set aside.

Make the bbq sauce by blending together all the ingredients. Set aside.

Meanwhile, put the olive oil in a heavy-based pan with the other confit ingredients. Cook on a gentle heat until the tomatoes are soft. Leave in the oil until needed.

Cook the chicken until done and serve with the mash, a spoonful of tomato confit and bbq sauce.

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