Ingredients

• 4 x 150g/5½oz chicken thighs on the bone
• 200ml/7fl oz sweet chilli sauce
• 150g/5½oz plain flour
• 1 tsp baking powder
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 150ml/5fl oz vegetable oil
• for frying
• 2 tsp garlic powder
• 1½ tsp paprika
• large pinch salt
• 2 large sweet potatoes (approx. 800g/1lb 12oz)
• cut into wedges
• 2 tbsp olive oil
• 2 x 400g tins baked beans
• 1 tsp smoked paprika
• 2 tbsp brown sauce

Directions

• Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.
• To make the chicken
• bring a large saucepan of salted water to the boil
• add the chicken
• cover with a lid and boil for 15 minutes. Remove the chicken pieces from the water and place on kitchen paper to drain.
• Put the chicken in a bowl with the sweet chilli sauce. Mix well and set aside.
• Put the flour
• baking powder
• cayenne
• onion powder
• garlic powder and salt on a plate and mix. Dip each piece of chicken into the dry spice mix
• coat well and set aside on another plate.
• Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and fry for 3 minutes on each side
• until golden-brown. Place on the lined baking tray and set aside.
• To make the sweet potato wedges
• combine the garlic powder
• paprika and salt in a small bowl. Put the sweet potato wedges on a large baking tray
• then cover them with the garlic mix
• drizzle with the oil and mix well to coat.
• Bake the chicken and sweet potatoes
• with the sweet potatoes on the higher shelf
• for 25–30 minutes
• or until the chicken is cooked through and the wedges are tender.
• Meanwhile
• mix the beans
• smoked paprika and brown sauce together in a small saucepan and warm through over a low heat. Serve everything together.