BBQ chicken melt with wedges and sweetcorn

Ingredients

Diced chicken breast

240g

Onion, peeled and sliced

150g

Mixed peppers

200g

Grated Cheese

200g

BBQ Sauce

Paprika

1 tsp

Cinnamon

¼ tsp

Ground Cumin

½ tsp

Black Pepper

pinch

Bay Leaves

1

Tomato Puree

1 tsp

Brown Sugar

25g

Water

400ml

Corn flour

Enough to thicken

On the side

Potatoes, cut into wedges

500g

Sunflower oil

1 tbsp

Sweetcorn

400g

Preperation

1. Preheat the oven to 200c/180c Fan/Gas5.

BBQ Sauce

2. In a pan add all the sauce ingredients together (Excluding the Cornflour) and stir well until completely mixed.

3. Bring to a boil and simmer for 15mins.

4. Thicken with cornflour if necessary.

Method

5. Brown off the chicken in a large pan/deep oven tray.

6. Add the onion and pepper slices and continue to fry.

7. Pour the sauce over the chicken and vegetable and mix well.

8. Cook out gently until the chicken is cooked through.

9. Transfer the BBQ mix to an oven proof dish and top with grated cheese.

10. Bake in the oven uncovered until the cheese has melted and the sauce is bubbling.

On the side

11. Place the wedges in a pan of cold water and bring to the boil.

12. Turn down the heat and simmer till almost cooked.

13. Drain well, toss in the sunflower oil, and place on a baking tray in the oven until they are just starting to colour, this will only take around 30 minutes as the potatoes we already almost cooked.

14. In a pan of boiling water, cook the sweetcorn as directed by the manufacturer.