• Chicken thighs, deboned 2000.0 g
  • Garlic paste 40.0 g
  • Ginger, paste 40.0 g
  • Red onion, julienne 300.0 g
  • Sweet Potato 1500.0 g
  • Coriander 100.0 g
  • Red capsicum, brunoise 200.0 g
  • Black sesame seeds 50.0 g
  • Olive oil 50.0 ml
  • White balsamic vinegar 30.0 ml
  1. Method:

    • Marinate chicken with Knorr Chicken Stock Powder, garlic and ginger. Grill chicken over charcoal grill, oven bake or sauté in a pan. Once cooked shred chicken and keep aside.
    • Preheat your oven to 180°C. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
    • Heat the chicken before adding Hellmann’s Real Mayonnaise & Knorr Smokey BBQ Sauce.
    • Remove the potatoes from the oven once they’re cooked through, cut open in the middle, and stuff with the barbecue chicken. These are extra delicious topped with a salsa salad.