INDONESIAN SESAME CHICKEN WITH SWEET POTATO WEDGES

■ Serves 4, Prep 10 mins + overnight, Cook 16 mins

WHAT YOU NEED

8 free-range chicken thigh fillets (1kg)

2 x 400g sweet potatoes, scrubbed, washed

2 tbsp olive oil

1 baby cos lettuce, trimmed, shredded

Toasted sesame seeds, sliced red chilli and green spring onions, to serve MARINADE 2 tbsp sweet chilli sauce

2 tbsp kecap manis (sweet soy sauce)

2 tbsp lower-salt soy sauce

3 tsp sesame oil 1 tsp ginger paste

1

To make marinade, combine all ingredients in a medium snap-lock bag. Add chicken to marinade. Toss well to coat. Seal bag. Refrigerate overnight.

2

Heat a barbecue grill plate over a medium to low heat. Add chicken. Cook for about 8 minutes each side, or until cooked through. Remove. Rest, loosely covered with foil, for 5 minutes.

3

Cut potatoes into 3cm-thick wedges. Place in a microwave-safe cooking container. Cover with lid. Microwave on high for about 3 minutes, or until just tender. Drain. Pat dry with kitchen paper.

5

Toss potatoes with oil. Cook on grill plate, turning, over a high heat for 2–3 minutes, or until charred and tender.

6

Serve chicken on lettuce. Sprinkle with seeds, chilli and onions. Serve with wedges.