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BBQ Chicken with Spicy Potato Wedges & Tomato Salsa

1

January 6, 2016 by marksetchfield

BBQ_CHICKEN.jpgServes 2, prep time 30 minutes, cooking time 30 minutes

INGREDIENTS
FOR THE BBQ SAUCE
2 tbsp olive oil

2 shallots finely chopped
2 garlic cloves chopped
1/2 can of chopped tomatoes
2 tbsp tomato puree
1 tbsp brown sugar
2 tbsp Worcestershire sauce
2tbsp chipotle Tabasco
1 tsp cayenne pepper

2 tbsp white wine vinegar
3 tsp of brandy (optional)

FOR THE CHICKEN
1 tbsp of oil

12 chicken legs washed and skinned
1 tsp all-purpose seasoning
Salt and pepper

FOR THE POTATO WEDGES
3 large potatoes

2 tbsp of oil
3 tsp of all purpose seasoning
1 tsp of chilli powder
2 tsp of cayenne pepper
1 tsp of salt

FOR THE SALSA
10 cherry tomatoes
1 chopped shallot
1/2 can of chopped tomatoes
1/2 tsp of crushed garlic
1 tsp of mixed herbs
Salt and pepper

METHOD
FOR THE BBQ SAUCE
Place the oil in a saucepan heat over low heat, add the shallots, cook for 5 minutes until they soften. Next, add all the other ingredients; stir and bring to the boil. Turn down heat to medium and cook a further 20 minutes, stirring until all the sugar dissolves. Remove from the heat and set to one side to cool slightly. Then pour the BBQ sauce into a liquidiser or with a handheld blender blitz until smooth. Leave to stand while you prepare the chicken.

FOR THE CHICKEN
Heat some oil in a pan over a medium heat. Place the chicken legs into the oil season and stir. Add the all-purpose seasoning, turn down the heat keep moving the legs in the pan, so they don’t burn for 10 minutes until the chicken browns. Pour in the BBQ sauce, bring to boil, turn down the heat and simmer for 20-30 minutes. Next, prepare the potato wedges.

FOR THE POTATO WEDGES
Preheat
the oven to 180 degrees. Wash the potatoes and slice into eight equal slices. Add to a bowl cover with oil; use your hands to coat all the wedges. Add the dried spices and salt. Spread out on an oven tray and cook for 45 minutes until the skin crisps. Now prepare the salsa.

FOR THE SALSA
Chop the tomatoes into fours and add to a mixing bowl. Add the rest of the ingredients and mix. Season and chill in the fridge. Remove the wedges from the oven and sprinkle over some rock salt, serve with the BBQ chicken and tomato salsa.
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