6 chicken thighs

100g n’duja

4 peppers (2 x red, 2 x green)

300ml chicken stock

100ml tomato passata

1/2 onion

fresh chilli

chives

parsley

splash of extra virgin olive oil

flour

salt and pepper

For the olive oil mashed potato:

700g potatoes

3 tbsp extra virgin olive oil

salt and pepper

Method:

Light your bbq and get it ready to cook at 180C. I prefer to put the ceramic plates in quite early and bring the temperature up slowly from there.

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Get all your ingredients ready:

Roughly chop the peppers and onion

Finely chop the chilli, chives and parsley

Lightly flour the chicken thighs

Peel and chop your potatoes to an even size

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Heat the oil in a large pan over a medium heat, and brown the chicken thighs well on all sides.

In a separate oven/bbq proof pan sweat the onion and n’duja for a few minutes. One of the best things I have bought over the last few years was a set of Tefal Ingenio pans which allow you to easily transfer pots and pans between your hob and oven/bbq.

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Add the chopped peppers, passata and 200ml of chicken stock and bring to the boil. Then add the chicken, chilli and chopped herbs.

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Season to taste before transferring to the bbq.

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I laid a sheet of tin foil down under the pan to protect it a little from the grill.

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Bbq for approximately 20 mins adding a little of the remaining stock throughout.

For the mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Cook for 15 minutes or so until ready. Drain and return to the pan to dry off a little. Mash well, gradually adding the olive oil before seasoning to taste with salt and pepper.

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Test the chicken with a thermometer to confirm it’s cooked, it should read at least 75C. I love my thermapen, first thing I would suggest anyone who likes roasting meat should get.

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To serve, pop your mashed potatoes on the plate, and lay a couple of the chicken pieces alongside.

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