Chilli-chutney chicken thighs with sweet potato rounds
Prep time
30min
Cook time
40min
Serves
4
This recipe makes for a hot new twist on chutney braai chicken!
Ingredients:
Chicken:- 1 x pack chicken thighs
- 15ml olive oil
- 2 garlic cloves, finely chopped
- 2 red chillies, deseeded and finely chopped
- 30ml red wine vinegar
- 20ml lemon juice
- 15ml Worcestershire sauce
- 200ml fruit chutney
- salt and pepper
- 500g small sweet potatoes, sliced into 1cm rounds
- 15ml olive oil
- 10ml chilli flakes
- 15ml lemon juice
- 5ml dried thyme
- salt and pepper
Method:
Chicken:- Heat the oil over a low heat. Add the garlic and chilli, and sauté until soft, but not coloured.
- Deglaze with the vinegar, lemon juice, and Worcestershire sauce. Add the chutney.
- Bring to a boil and then remove from the heat. Allow to cool to room temperature.
- Season the chicken pieces with salt and pepper. Generously brush with the chutney mix.
- Grill on the braai over a medium heat, turning and basting occasionally. Make sure the chicken colours nicely, but doesn’t burn. This takes about 20 minutes.
- Blanch the sweet potato rounds in salted water until al dente. Be sure to not to cook them fully.
- Mix the olive oil, chilli flakes, lemon juice, thyme, salt and pepper together. Toss this mixture over the sweet potato pieces.
- Grill the sweet potatoes over a medium-high heat on the braai. They should char well and soften.
