Crispy Sweet Chilli Chicken Thighs
with Sambal, Sweet Potato and Peanut Salad
Spicy, sticky and something different for a salad. With sweet chilli to glaze the chicken and sambal to make the dressing, this vibrant salad has a pep of heat and plenty of flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Indonesian Style Spice Mix
4 unit(s)
British Chicken Thighs
1 unit(s)
Baby Gem Lettuce
(Contains: Celery, May contain traces of allergens)
25 grams
Salted Peanuts
(Contains: Peanut, May contain traces of allergens, Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
30 milliliter(s)
Rice Vinegar
15 grams
Sambal Paste
15 grams
Honey
120 grams
Coleslaw Mix
32 grams
Sweet Chilli Sauce
Not included in your delivery
1 tbsp
Plain Flour
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, sprinkle over half the Indonesian style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, put the flour (see pantry for amount) and remaining Indonesian style spice mix into a large bowl and season with salt and pepper. Mix to combine.
Add the chicken thighs to the bowl and turn them over in the flour to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 12-14 mins total.
Turn every 2-3 mins and adjust the heat as necessary. Discard any flour left in the bowl.
Once cooked, remove the chicken from the heat and transfer to a plate lined with kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While everything's cooking, trim the baby gem, halve lengthways, then thinly slice.
Crush the peanuts in the unopened sachet using a rolling pin.
In a large bowl, combine the rice vinegar, sambal, honey and olive oil for the dressing (see pantry for amount). Season with salt and pepper.
Stir the coleslaw mix into the dressing and set aside for now.
When everything's ready, add the cooked sweet potato and baby gem to the slaw mix and toss through the dressing.
Cut the chicken widthways into 2cm thick slices.
Share the salad between your bowls.
Top with the crispy chicken thighs. Drizzle the sweet chilli sauce over the chicken.
Finish by sprinkling over the crushed peanuts.
Enjoy!
