Blood orange smoked chilli chicken and waffles
Chicken and waffles just got a serious upgrade with these crispy double potato waffles and blood orange and smoked chilli glazed chicken!
Ingredients
For the white sweet potato waffles
- 150g/5½oz white sweet potato, grated
- 150g/5½oz Maris piper potato, grated
- 150g/5½oz white onion, grated
- 2 tsp salt
- 2 tsp caster sugar
- 150ml/5fl oz yoghurt (or buttermilk)
- 2 tsp bicarbonate of soda
- 50g/1¾oz cornflour
- 50g/1¾oz self-raising flour
- 50ml/2fl oz melted unsalted butter
For the all-purpose seasoning
For the chicken
- 1.2kg/2lb 12oz boneless chicken thighs (about 8 medium), skin on
- 140g/5oz
- 20g/¾oz all-purpose seasoning (see above)
- 4 small handfuls lamb’s lettuce (or pea shoots), to serve
- 2 blood oranges, peeled and segmented, to serve
For the blood orange smoked chilli glaze
- 150g/5½oz sugar
- 2 oranges, peel only
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 150ml/5fl oz blood orange juice
- 1 chipotle in adobo
- 30g/1oz fresh ginger, peeled and grated
Method
To make the white sweet potato waffles, preheat a waffle iron until the light indicates that it’s reached temperature.
In a large mixing bowl, combine the grated sweet potato, white potato and onion.
Add the salt, sugar, yoghurt, bicarbonate of soda, baking powder, two flours and the melted butter. Mix thoroughly until evenly combined. Rest for 15 minutes.
Ladle about 2–3 tablespoons of batter into the waffle iron and cook until deep golden brown and slightly crisp, this will take 10–12 minutes. Repeat with remaining mixture.
Alternatively, if you do not have a waffle iron, cook the batter as pancakes in a lightly oiled frying pan over a medium heat until golden on both sides.
To make the all-purpose seasoning, combine all of the ingredients together in a small bowl. Any left-over can be stored in a sterilised jar with a lid for 1 month.
To make the chicken, preheat the oven to 200C/180C Fan/Gas 6.
Place the chicken thighs in a large bowl. Add the green seasoning, blood orange juice, all-purpose seasoning, smoked paprika and grated ginger. Mix well and marinate for at least 30 minutes.
Meanwhile, to make the blood orange smoked chilli glaze, place all of the ingredients in a small saucepan.
Warm gently over a low heat, stirring until fully combined. Keep warm for glazing the chicken.
Heat an ovenproof griddle pan or frying pan over a medium-high heat. Brown off the chicken thighs on both sides until nicely coloured.
Place into the oven and cook for about 15 minutes, or until cooked through.
Return the chicken to the hob and pour over the blood orange chilli honey glaze. Spoon the glaze over the chicken for 1–2 minutes until glossy and sticky.
Serve the sweet potato waffles topped with the glazed chicken, spooning extra blood orange chilli glaze over the top.
Garnish with the lamb’s lettuce and a scatter of blood orange segments.
