Chicken with potato salad and sides

Chicken

1. Place the chicken thighs on a prepared baking tray.
2. Mix the jam and chutney together with the oil 
3. Pour over the chicken thighs and bake in a hot oven (200C) for 10-15 minutes until cooked and sticky. 

Salsa

1. Mix all the ingredients together and set aside till needed

Beetroot

1. Mix the red cabbage together with the beetroot slices and set aside till needed

Potato salad

1. Place the potatoes in a large pot and fill with water, generously salt and place over high heat. 

2. Boil the potatoes until a knife can be inserted easily. 

3. Drain the potatoes and allow to cool to warm room temperature then peel and cut into large chunks. 

4. Mix the mayo and the yoghurt together then pour over the potatoes. Add the Peas.

To serve

1. Add 2 chicken thighs, with a little sauce, add the sides and serve immediately