PETE TREWAVAS (MARILLION)

Some­thing Fills The Hole (Caribbean chicken thighs with sweet potato)

Prog - - Intro - JK

“I’ve al­ways been in­ter­ested in food and was al­ways hang­ing around the kitchen when my mum was cook­ing, so I picked up a few ba­sics. I used to cook a bit when I left home and could rus­tle up a mean chilli when Fiona and I were first mar­ried.

“When our two sons, Cal­lum and Luke, came along, I would find my­self cook­ing for them when not on tour or while Fiona was at work. Fun­nily enough both Cal­lum and Luke are very good cooks, as is Fiona. Over the years I’ve cooked less and less, but still keep my hand in now and again.”

In­gre­di­ents (serves 4)

8-12 chicken thighs (two or three per per­son), 2 large car­rots peeled and cut into chunks, 2 red onions cut into chunks, 1 red and 1 yel­low pep­per roughly cut into chunks, 2-3 sweet po­ta­toes, green veg­eta­bles of your choice, olive oil, Dunn’s River chicken sea­son­ing, salt and pep­per.

Prepa­ra­tion

“Mar­i­nate the chicken thighs for at least half an hour in a lit­tle olive oil with the Dunn’s River sea­son­ing and salt and pep­per, to taste.

Pre­heat the oven to 200°C/gas mark 6. Peel and cut the sweet po­ta­toes into wedges, place in a roast­ing dish and driz­zle with oil, mix­ing it through with a wooden spoon. Sea­son with salt and pep­per.

Oil the bot­tom of a large oven-proof dish and scat­ter the veg­eta­bles over the base, lay­ing the chicken thighs on top. Bake both the chicken and the po­ta­toes in the mid­dle of the oven for 35 min­utes.

When the chicken is cooked through – test it by pok­ing the flesh with a sharp knife or fork to make sure the juices run clear – and the sweet potato is soft and caramelis­ing, re­move from the oven and serve with a steamed green vegetable of your choice. I like to use broc­coli.

My favourite place for food tourism is the US as the seafood is amaz­ing, es­pe­cially lob­ster from Maine. I love to try new things, but when I’m on the road I do like one home com­fort – I take my own gra­nola, home­made toasted oats and all.

I chose this recipe as it’s a bit of a house­hold favourite, but it’s ac­tu­ally been per­fected by Luke and his girl­friend Dayna. Like most dishes, it’s very easy to cook once the prepa­ra­tion has been achieved. I hope you try it and en­joy as much as we do.”

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