Popping’ Barbecue Chicken with Cajun Mash and Tangy Tomato

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

Made from


  • 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


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.

More recipes

This website uses cookies

We use cookies to personalise content, to provide social media features and to analyse our traffic.


For more info visit our Cookie Policy