Salt and Pepper Chicken Thighs

Salt and Pepper Chicken has to be one of my favourite takeaway options.

And I’m a huge fan of recreating my favourite takeaway options.

I made this last week after having a real craving for it. I hope you like it.

Ingredients (serves 2)

• 300g of skinless and boneless thighs
• 30g of breadcrumbs
• 400g of potatoes
• Onions
• Peppers
• Fresh chillies
• 2tsp of Chinese 5 Spice
• Salt and Pepper
• 1tsp Garlic salt
• 1 Egg

Method

• If you are making this with chips, preheat the oven to 240 degrees, chop the potatoes up and place them on a greased tray (with light spray).
• These need to be on for 20 mins before turning and reducing the heat down to 200 degrees.
• When the chips are in, prep the chicken.
• Mix the breadcrumbs, 1tsp of Chinese 5 Spice, garlic and salt in a bowl.
• Beat the egg into another bowl.
• Dip the chicken into the egg and then into the breadcrumb mix. Make sure its all coated, then place onto another baking tray.
• Chop the Peppers, onions and chillies up and put them in a pan that’s sprayed with light oil. Make sure they are on medium heat to soften.
• Add a teaspoon of Chinese 5 Spice and stir in, adding a touch of water if it becomes dry and to avoid them burning.
• When the chips have been in for their first 20 minutes and the oven has been turned down, put the chicken in and cook for around 15-20 mins (or until the chicken has reached an internal temp of 75 degrees and cooked through).
• Serve the chips and chicken with the peppers and onion mix on top.

*Note if you want a crisper coating on your chicken you can start them off in a frying pan with some spray oil and finish them off in the oven. A couple of minutes in the pan for the crumbs to brown will be fine.

Calorie Info (per serving)

Calories – ~500 calores

Protein – ~35g

Carbs – ~60g

Fat – ~14g

Enjoy! Tag me in your pictures at @jims.food.hacks