Blood Orange Smoked Chilli Chicken And Waffles

Crispy double potato waffles cradle sticky blood orange smoked chilli glazed chicken thighs in this bold Caribbean fusion.

Prep: 1-2 hours

Cook: 30 mins to 1 hour

Serves: Serves 4

Dietary: Egg-free, Nut-free

By Andi Oliver
From Saturday Kitchen Recipes

Blood orange smoked chilli chicken and waffles score Nutri-Score D from sugar glaze and double potato carbs, balanced by lean chicken protein. Portion control keeps indulgence reasonable. Per serving: approximately 780 kcal, 35g fat, 85g carbs, 35g sugars, 8g fibre, 38g protein.

Equipment

Ingredients

For the white sweet potato waffles

150g white sweet potato, grated
150g Maris Piper potato, grated
150g white onion, grated
2 tsp salt
2 tsp caster sugar
150ml yoghurt (or buttermilk)
2 tsp bicarbonate of soda
50g cornflour
50g self-raising flour
50ml melted unsalted butter

For the all-purpose seasoning

20g garlic salt
20g onion salt
20g ground cumin
20g ground coriander
20g ground allspice
20g paprika

For the blood orange smoked chilli chicken

1.2kg boneless chicken thighs (about 8 medium), skin on
140g green seasoning
20g all-purpose seasoning (from above)
4 small handfuls lamb’s lettuce (or pea shoots), to serve
2 blood oranges, peeled and segmented, to serve

For the blood orange smoked chilli glaze

150g sugar
2 oranges, peel only
1 tsp coriander seeds
1 tsp cumin seeds
150ml blood orange juice
1 chipotle in adobo
30g fresh ginger, peeled and grated

Customise

Swap chicken thighs for drumsticks – bone-in adds flavour.
Use regular orange juice instead of blood orange juice in glaze; add pomegranate for colour.
Replace white sweet potato with orange sweet potato in double potato waffles for deeper colour.

Method

All-Purpose Seasoning & Chicken Marinade (5 mins + 30-60 mins marinating)

Mix all-purpose seasoning by combining garlic salt, onion salt, ground cumin, coriander, allspice, and paprika in small bowl. Store extras in jar – transforms future dishes!
Marinate chicken thighs in large bowl with green seasoning, all-purpose seasoning, blood orange juice, smoked paprika, and grated ginger. Massage well, rest 30-60 minutes (or overnight fridge). Flavour builds while you prep.

Double Potato Waffles (25 mins active – make ahead)

Preheat waffle iron until ready light shows. Grate white sweet potato, Maris Piper potato, and white onion into large bowl – don’t rinse, starch crisps the white sweet potato waffles.
Combine wet and dry – add salt, caster sugar, yoghurt (or buttermilk), bicarbonate of soda, cornflour, self-raising flour, and melted butter. Mix thoroughly, rest 15 minutes for hydration.
Cook waffles 2-3 tablespoons batter per waffle, 10-12 minutes until deep golden and crisp. Keep warm. (No waffle iron? Make pancakes in oiled pan.)

Blood Orange Glaze (10 mins – overlaps with chicken prep)

Simmer glaze ingredients gently – sugar, orange peel, coriander seeds, cumin seeds, blood orange juice, chipotle in adobo, fresh ginger. Stir until glossy and thickened. Keep warm for chicken.

Chicken Cooking & Assembly (25 mins)

Preheat oven 200C/180C Fan/Gas 6. Heat ovenproof griddle pan medium-high, brown marinated chicken thighs both sides until caramelised – skin crisps beautifully.
Finish in oven 15 minutes until cooked through (juices run clear). Back to hob, pour over blood orange smoked chilli glaze, spooning 1-2 minutes until sticky-shiny.
Plate immediately – waffles base, glazed chicken atop, extra glaze spooned over. Scatter lamb’s lettuce (or pea shoots) and fresh blood orange segments. Dive into sweet-heat-crunch perfection!