COMFORT FOOD AT IT’S BEST- BBQ CHICKEN WITH PAN-FRIED POTATOES
A scrumptious dinner for two – easy, no muss, no fuss, that will delight your taste buds.
Who doesn’t like that fantastic BBQ taste, sweet, spicy and coupled with pan-fried potatoes, rich, bathed in garlic and onions and the earthy pepper taste.
And then that simple papaya salad, sweet, the lime juice adds a nice acidic touch, and it’s terrific, cutting through the rich BBQ chicken.
What You Need
6 chicken thighs.
12 nugget potatoes.
2 garlic cloves.
1 small onion.
1 green pepper, but any colour will do.
Salt and pepper.
1/2 of a lime.
5 tablespoons olive oil.
1 cup tomato ketchup.
1 tablespoon brown sugar.
1 teaspoon Gochujang, a Korean, sweet, spicy chile paste.
Take your ketchup, add the sugar, then the Gochujang, salt and pepper to taste, and mix everything.
Preheat your oven to 400 degrees Fahrenheit.
Salt and pepper your chicken thighs.
Place the thighs in the oven and cook for 40 minutes.
At the 20 minute mark brush them generously with the BBQ sauce.
At the 35 minute mark, turn the oven off, open the oven door and let the chicken rest.
Take your potatoes and cut into thin slices. No need to peel them, the skin left on is perfectly okay.
Peel and slice and dice your garlic cloves.
Peel your onion and slice and dice.
Take your pepper, core it, and cut into slices.
Salt and pepper to taste.
Preheat your oven proof frying pan on medium heat, add 4 tablespoons of olive oil and then add your potatoes, onions, and garlic. Cook for 10 minutes, making sure you turn them over every few minutes.
At the 10 minute mark put your potatoes into the oven.
Peel your papaya and cut your papaya into thin long slices.
Place your papaya slices into a serving dish. Salt and pepper to taste. Take your 1/2 lime and squeeze the juice over the papaya slices.
Now add one tablespoon of olive oil and mix everything.
Everything is ready now – easy and delish.