Zingy BBQ Chicken With Smashed Potatoes and Peas

Another bargain box dinner from Nadia during the lockdown. We didn't actually bbq the chicken as the weather was yukky but it works just as well in the pan, finished in the oven.

800g potatoes, diced

250g frozen peas

Butter (everything tastes better with butter)

About 3 - 4 chicken breasts, dependent on size

3 tbsp tomato sauce

2 tbsp sweet chilli sauce

1 tbsp soy sauce

1 tbsp oil

1 tbsp vinegar

1/2 tsp salt

Cajun spices (use a store-bought mix or make your own using garlic powder, ground paprika, ground black pepper, dried oregano, dried thyme)

Salad of your choice - we used baby spinach with tomatoes and capsicum, dressed with a little oil and vinegar

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* For the best flavour possible, marinate the chicken the night before.

Bring a pot of salted water to the boil with the lid on. Cook potatoes in the boiling water (covered) for about 15 mins, until v soft. Add peas and cood for 2 mins. Drain and return to the pot with a good knob of butter. Lightly crush with a fork and season with salt and pepper to taste.

Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Mix in a bowl with all the remaining ingredients and set aside to marinate.

Make the salad.

Heat the oil in a non-stick fry pan on medium heat. Cook the chicken for 4-5 mins on each side, until cooked through. Turn down the heat if the marinade starts to burn. You can keep the chicken warm in the oven until they are all cooked - you don't want to overcrowd the pan. Set aside to rest for a few mins before slicing thickly.

Serve the chicken with the potatoes and salad on the side.

Alternatives - add any other interesting vegetable to the mash to make it different, use a difference spice blend, and change up the salad. For example - potato and kumara mash, with Moroccan spiced chicken and salad with apricots and almonds. Whatever takes your fancy!