Brief;

This dish is our speedy dinner party back up, it may look like a lot of ingredients but you’ll find most of them in your store cupboards. We make this dish a lot because like anyone, we love having our friends over but sometimes we underestimate how busy our day is going to be and notoriously never leave enough time for cooking. This dish is really easy to whip up, give you plenty of time out the kitchen whilst it’s in the oven, it’s packed with nutrients to nourish your loved one and feels like a naughty little treat!

You will need;

A knife, chopping board, a blender or food processor, some foil, a baking tray and an oven dish.

Ingredients (to serve 4):

• 4 free range chicken breasts
• 8 rashers of streaky bacon
• 2 large sweet potatoes
• 1 tbsp of coconut oil
• Paprika & Cayenne pepper
• Salt & Pepper
• Bag of rocket
• 50g of cheddar or feta cheese

For the Sauce:

• 2 tbsp of dark soy sauce
• 1 tbsp of Worcestershire sauce
• 1 tbsp of local honey
• 1 lemon juice and rind
• 1 tbsp of sage
• 2 tsp of grain mustard
• 1 red onion roughly chopped
• 2-3 cloves of garlic
• 1 tin of chopped tomatoes
• 1 tsp of tomato puree
• 50g of pitted black olives
• 200ml of chicken stock
• Bunch of fresh parsley

Method

Step 1: Turn the oven to 190C, then prep the chicken by wrapping 2 rashers of bacon around each breast and placing them in the oven proof dish.

Step 2:  Peel the sweet potatoes and cut into wedges. Put the coconut oil on the baking tray and pop in the oven to melt. Once melted but not too hot to touch the tray add the wedges, 2 tbsp of paprika and as much cayenne as you can handle (1-2 tsp), salt and pepper and use your hand to coat the wedges, then spread them out on a single layer on the baking tray and pop on the top shelf of the oven for 30 minutes - their cooking time depends on how thick you cut your wedges, so keep an eye on them.

Step 3: Next place all of the sauce ingredients in the blender, leaving a few olives and some parsley back for garnish. Blend until it resembles a smooth sauce, then pour the sauce over the chicken, wrap the dish tightly with foil and place in the oven for 30 minutes.   

Step 4: Once the wedges have had 30 minutes, take them out, loosen them, then flip them over and return them to the oven for another 15 minutes.

Step 5:  Remove the foil from chicken after 30 minutes and cook uncovered for another 5-10 minutes, checking the chicken is cooked all the way through before serving. I use a Food Thermometer Probe so that I don’t over cook it. If the chicken is ready before the wedges, just take it out and recover it with foil to stay warm.

Step 6:  Serve your chicken and chips feast with a side salad, drizzling the left over sauce from the dish on each chicken breast.  

This chicken also goes really well with a vegetable quinoa or cous cous and you can also stretch the sauce by adding cream to the left over cooking sauce and gentley simmering for 2-3 minutes.

Let me know what you think!

Pip

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