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Sticky chicken thighs, hot slaw and sweet potato wedges

Ainsley Harriott helps kickstart the New Year declutter in the store cupboard. Get ready to raid your condiments for his sticky chicken thighs, hot slaw and sweet potato wedges!

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Baked Sticky Chicken thighs - serves 4

Recipe1 table spoons sunflower oil1 small onion, finely chopped1-2 garlic cloves, crushed200g can chopped tomatoes or leftover tomato pasta sauce2 table spoons tomato puree2 table spoons sugar (or use up sweet condiments - maple syrup, marmalade, end of onion jam/chutney etc.)1 table spoon brown sauce1 table spoon tomato ketchup1 table spoons Worcestershire sauce2 table spoons white wine vinegar1 table spoons English mustardSalt and freshly ground black pepper8 chicken thighs, skin removed

Hot Slaw Stir fry with bacon and ginger1 tablespoons sunflower oil3 rashers smoked back bacon, cut into fine strips1 table spoons freshly coarsely grated root ginger250g carrots, peeled and cut into matchsticks (use food processor cutter)500g Savoy cabbage, trimmed, stalks removed and finely shredded½ red pepper cut into fine strips (or any peppers left in fridge tray)Pinch chilli flakes (optional)2 table spoons soy sauce1 table spoons runny honeySalt and freshly ground black pepper

Salt and PepperSweet Potato Wedges3 medium sized sweet potatoes, skin left on each cut into8 wedgesSplash olive oil½ tea spoon salt flakes½ tea spoon freshly ground black pepper

Method 1. Turn oven to fan 180c/ conventional 200c/gas 6 and heat the oil in a medium size pan, add the onion and garlic and fry over medium heat for 4-5 minutes until the onions are soft and lightly golden

  • Add the remaining ingredients to the pan reduce the heat and simmer for 10-15 minutes giving it a stir every now and then, until it has slightly thickened, check seasoning and you’re ready to go

  • For a smoother sauce, tip mixture into a food processor and blend for a few seconds, serve hot or cold

  • Score the flesh of the chicken thighs with a knife and place in a large bowl, pour over the sauce and mix well so each wing is well coated. Place the thighs on a baking sheet evenly spread out and cook in the oven for 25-30 minutes or until cooked through and lightly charred

  • For the Hot Slaw, heat a wok or frying pan over high heat. Add the oil and tip in the bacon and stir fry for a minute or so then add the ginger and carrots, continue to stir fry for another minute then stir in the shredded cabbage and red pepper (I find a pair of tongs really good for mixing) and the chilli flakes. Add the soy sauce, honey and 2 tablespoons water and continue to stir-fry for 3-4 minutes over medium heat until vegetables are tender. Season and serve

  • For the salt and pepper sweet potato wedges, put the wedges in a bowl add the olive oil, salt and pepper and toss well

  • Place out on a baking sheet and cook in the oven along with the chicken for 20-25 minutes until tender and golden

  • Could also use white potato wedges but it will take a little longer to cook

Ainsley's ready to cook up a storm in the kitchen!
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