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Spicy barbecued chicken with sweet potato and sweetcorn mash recipe

Spicy barbecued chicken with sweet potato and sweetcorn mash recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • BBQ chicken
  • BBQ chicken breasts

Chicken breasts are marinated with honey, garlic and chilli, then cooked on the barbecue and served with a roasted sweet potato and sweetcorn mash.

3 people made this

IngredientsServes: 6

  • Marinade
  • 1 or 2 tablespoons oil
  • 6 tablespoons honey
  • 1 tablespoon chilli powder, or to taste
  • 2 teaspoons garlic powder
  • 2 teaspoons hot chilli sauce
  • 6 large chicken breasts
  • Sweet potato and sweetcorn mash
  • 10 mini corn on the cobs
  • 1 tablespoon rapeseed oil, or as needed
  • salt and ground black pepper to taste
  • 2 large sweet potatoes
  • 4 tablespoons double cream

MethodPrep:15min ›Cook:1hr20min ›Extra time:3hr marinating › Ready in:4hr35min

  1. Combine oil, honey, chilli powder, garlic and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable freezer bag; pour in marinade and seal bag. Marinate chicken in fridge for 3 hours.
  2. Preheat oven to 230 C / Gas 8.
  3. Place sweet potatoes in a roasting tin. Place mini corn on the cobs in a shallow baking tray. Brush with oil; season with salt and pepper and cover with foil.
  4. Bake in the preheated oven until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
  5. Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from cobs of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
  6. Preheat barbecue for medium heat and lightly oil the grilling grate.
  7. Remove chicken from bag and place on preheated barbecue grate; discard remaining marinade. Cook chicken breasts until juices run clear, about 6 minutes per side.
  8. Slice each chicken breasts into 3 equal pieces; serve on top of sweet potato and sweetcorn mash.

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Georgian Recipes

The Georgian word ‘lobio’ (Georgian: ლობიო) means ‘beans’ and there are a number of varieties of lobio dishes. In this recipe we show how to make lobio with sweetcorn.

Ingredients: 400 grams of kidney beans.

150 grams of sweetcorn, 60 grams of butter, 1 clove of garlic, half a tsp of blue fenugreek, half a tsp of dried coriander, 1 white onion, 1 tbs of dried, coarse red pepper, 20 grams of fresh parsley, and salt (dependent upon personal preference),

Preparation: Soak the beans in a deep cooking pot of cold water for two hours prior to cooking, then drain water and add the bay leaves, salt and 1.5 liters of fresh water.

Cook on a medium heat until the beans are tender.

Add the butter and mash together with the beans.

Crush the garlic and add, together with the spices, to the beans and mash/stir thoroughly. Continue to cook on a medium heat for a further 5 minutes.

Turn off the heat. Chop the onions and add, together with the sweetcorn (save a few of the sweetcorn for garnish) and 10 grams of parsley, to the beans and stir carefully (don’t mash).

The lobio should look like the picture below.

Serving: Serve hot, garnished with raw onion, sweetcorn and parsley.

Enjoy your lobio with sweetcorn!

CLICK on the logo to visit GEORGIA ABOUT on Facebook and see photos and news about Georgia. Click LIKE on the page and become a friend of GEORGIA ABOUT.

Crunchy Cajun chicken

1. Preheat the oven to 190°C. Deseed and finely chop one of the chillies, then peel the garlic. Pound the chopped chilli, garlic and a pinch of sea salt together in a pestle and mortar until you have a paste, then add to a bowl. Add the butter and a pinch of pepper, finely grate in the lime zest and mix well, then place in the fridge to firm up.

2. Cook the chicken according to packet instructions. Meanwhile, pick and reserve half the coriander leaves and finely chop the remaining half, then finely slice the remaining chilli.

3. Trim and peel the carrots, trim the zucchini and coarsely grate both along with the apple and cabbage. Tip into a large bowl, add the yoghurt and 1 tablespoon of extra virgin olive oil, then squeeze in the lime juice. Mix well, season to taste with salt and pepper, add the chopped coriander and a little more lime juice, if needed.

4. Preheat the grill, griddle pan or barbecue. Remove the husks from the corn, parboil for 8 minutes, then
allow to steam dry. Drizzle with olive oil and cook on the preheated grill for around 10 minutes, or until lightly charred, turning regularly. Remove the corn from the grill and melt a small knob of the chilli butter onto each.

5. Serve with the cooked chicken and a dollop of slaw, then scatter with the reserved sliced chilli and coriander leaves.

Jamie's Tip: The zesty chilli butter is delicious melted over all kinds of veggie and meat dishes. Dollop the remaining butter onto a sheet of greaseproof paper, roll up into a log shape, twisting the ends like a Christmas cracker. Pop into the freezer, and use as and when you need it.

Chicken recipes

As one of the UK's most popular meats, chicken needs no introduction. From Sunday roasts to nourishing soups and spicy curries, chicken forms a staple part of many people's diets, offering a great source of protein with a relatively low fat content.

Browse our tasty collection of chicken recipes for some great inspiration, including Chris Horridge's Roast chicken recipe, Alfred Prasad's Chicken curry, Piri Piri Chicken from Helen Graves and a stunning seasonal chicken breast recipe from Colin McGurran, where the succulent meat is served with Wild garlic and asparagus.

Shaun Hill's Chicken and sweetcorn soup is a fantastic healthy dinner recipe to have on hand, or try Paul Ainsworth's quick Chilli chicken pasta recipe for a speedy midweek supper.

Shaun Hill's Southern fried chicken recipe is a great one to have on hand for informal gatherings, while Greg Malouf's Chicken liver terrine is a sophisticated dish worthy of a dinner party.

Of course, no chicken recipe collection would be complete without a Chicken and mushroom pie recipe, such as this creamy comfort food staple from Nathan Outlaw.

Welsh Rarebit by Fergus Henderson

To serve at least 4, depending on the dimensions of your toast

Welsh Rarebit is a noble version of cheesy toast. Everyone loves cheesy toast! Our Rarebit is a proud thing and, if we might say so, extremely popular. So it is odd that Fergus gleaned this recipe from a chef who had previously worked at Buck’s Club, which was well known at the time for selling the worst rarebit in London.*

A knob of butter
1 tablespoon plain flour
1 teaspoon English mustard powder
½ teaspoon cayenne pepper
A very long splash of Worcestershire sauce, and a bottle to serve

450g mature strong Cheddar cheese, grated
4 pieces of toast

Melt the butter in a pan, stir in the flour, and let this cook together until it smells biscuity but is not browning. Add the mustard powder and cayenne pepper, stir in the Worcestershire sauce and the Guinness, then gently melt in the cheese. When it’s all of one consistency, remove from the heat, pour out into a shallow container, and allow to set.

Take a piece of good white bread and toast on both sides. Allow to cool just a little, then cover one side with the rarebit mixture to about 1cm thick – if you find that it doesn’t spread with ease, press it on with your fingers. Put on a baking sheet and place under the grill until golden and bubbling – grilling to just beyond your comfort threshold, to allow the flour to cook out.

When it comes to eating, irrigation channels are essential: make a gentle criss-cross pattern on your hot rarebit with a knife, creating the perfect flood plain for the Worcestershire sauce.

* There is another thing that we might add, if you are amused by a little mathematics. At St. JOHN Smithfield we sell an average of forty-five Welsh Rarebits per day. Taking into account annual closures, in this, our twenty-fifth year, we will have sold somewhere in the region of 405,000 rarebits. By the time we are thirty we will have surpassed the half-million mark. Onward!

Extracted from The Book of St John by Fergus Henderson and Trevor Gulliver (Ebury Press, £28 hbk) Photography by Jason Lowe

Smashed avocado (page 16)

From A Bird in the Hand: Chicken Recipes for Every Day and Every Mood A Bird in the Hand by Diana Henry

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  • Categories: Side dish Vegetarian
  • Ingredients: avocados sherry vinegar limes double cream coriander leaves
  • Accompaniments:Pollo Cubano with fried eggs and plantians

Healthy chicken recipes

Winner, winner, healthy chicken dinner! All of these recipes are under 500 calories, perfect for lighter dinners. Try hasselback chicken traybake, one-pots with cannellini beans and chorizo, chicken tikka burritos and more…

Published: January 8, 2020 at 8:37 am

Looking for healthy chicken recipes? We have plenty of ideas for healthy chicken meals.

Chicken is a healthy source of lean protein , plus it’s low in saturated fat making it the perfect base for a healthy dinner. We’ve gathered our favourite low calorie chicken recipes, all quick and easy to make but still bursting with flavour. And, because they have 500 calories or under per serving, our healthy chicken recipes are great if you’re aiming to make healthier choices.

Make one of our healthy chicken breast recipes, including a six-ingredient hasselback chicken traybake and a 200-calorie chicken pie. Or try our healthy one-pot chicken with cannellini beans and chorizo for a filling, low calorie meal that cuts down on washing up. Or if you’re looking for a carb-free, paleo diet-friendly option, check out our lemony chicken piccata. Also check out our collection for more healthy chicken breast recipes.

Need a chicken dinner in a hurry? Make one of our quick and easy chicken curry recipes.

BBQ Chicken Spaghetti Squash

The idea first popped into my head a few months ago and I haven’t been able to shake my desire to try a barbecue spiked spaghetti squash ever since.

I’m super happy to report that I finally made my recipe daydream a reality and it was AWESOME!

I had mine straight out of the squash boat (as per usual!) and I served Paul’s baked casserole style with extra cheese and veggies and a dollop of sour cream on top of the BBQ drizzle. I may or may not have stolen some of his as well. Thumbs up all around, yo!

The smoky sweet sauce was delightful with the spaghetti squash and I’m already dreaming up what other veggies I can stuff into the mix next round. Mushrooms? Pineapple? Sweet Potato? Cauliflower? Tomatoes? Jalapeños?!

Whether you rescue leftover or rotisserie chicken for this recipe, or cook it up with these sassy stuffed squash in mind, your plate is sure to be rocked!

As written, this recipe makes enough for two large portions (1 squash boat each) or 4 servings. Round out your plate with a healthy salad, fresh veggies and dip, or homemade coleslaw. Sweet potato fries would also be an awesome addition!

Our Best Corn Recipes

When the weather is warm, sweet and juicy corn is ripe for the picking. However you take it — on the cob or off the cob with the husk or without grilled, roasted or boiled — this in-season crop is a summer staple that's sure to please.

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