JALEPEÑO ROAST CHICKEN WITH WEDGES AND WATERCRESS

cals 684 | sat fat 6.8g | sugar 26.7g | serves 4

INGREDIENTS

1 medium chicken • 5 sweet potatoes • 1 tsp cayenne pepper • salt and pepper • 150ml olive oil • 1 red onion, sliced • 200g watercress • juice of 1 lemon

For the jalepeño jam: 2 jars (or 440g) of jalepeño peppers • 2 red peppers, chopped • 50g caster sugar • 100ml water • 100ml unsweetened apple juice

METHOD

1.

Blitz all of the jalapeño jam ingredients in a food processor, then transfer to a pan and cook

over a low heat until it thickens.

2. Once cool, smear ¾ of the jam over and inside the chicken. Place in a roasting tin and cook in an oven preheated to 180°C for 1 hr 30 mins, until the juices run clear.

3. Cut the sweet potatoes into wedges and sprinkle with the cayenne pepper, salt and pepper and 50ml oil. Roast on a baking sheet for 20 mins at 180°C.

4. Toss the onion and watercress with 100ml oil and the lemon juice, and season with salt and pepper. Serve with the wedges, slices of chicken and the remaining jam.