PETE TREWAVAS (MARILLION)
Something Fills The Hole (Caribbean chicken thighs with sweet potato)
“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.
“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.”