PIRI-PIRI CHICKEN SKEWERS

serves 4: Prep 20 mins (plus marinating time), cook 30 mins 750g (1lb 10oz) chicken thighs cut into chunks 2 tbsp grated ginger 2 tbsp lemon juice 2 tbsp finely chopped parsley 2 garlic cloves, crushed 1 tsp chilli flakes 1 red pepper, deseeded/ cubed 8 bamboo skewers

For the sweet potato wedges:

750g (1lb 10oz) sweet potato, peeled, cut into wedges 1 tbsp olive oil 1 tsp sweet paprika

1. Mix together the chicken, ginger, lemon juice, parsley, garlic and chilli. Marinate for 4 hours. 2. Toss the sweet potato wedges with the oil, paprika and a little salt. Thread the chicken and peppers onto the skewers. 3. Preheat a griddle pan or grill to medium. Cook the sweet potato wedges for 1215 mins turning occasionally. 4. Add the chicken skewers to the pan or grill and cook for 10 mins until cooked through. Serve the chicken and wedges with salad. Per serving 444 cals, 12g sugar, 10g fat (2.5g sat fat)