I love American food but it can be pretty big and diabetes inducing at times. But it can be done in a more refined way. Who doesn’t love the taste of spicy, sticky BBQ sauce lathered chicken. And as if not enough, a cooling, creamy and sharp tangy lime slaw is as welcome here as an ice cream in the Sahara.Tempted by spicy sweet potato chips I went for an alternative (like my demeanour) and a more health conscious unbeatable crunchy cheesy polenta chip. They were awesome. Girls, this is not date food mind (well first date food) I think there was more sauce on my face, hands, table and elbows (yes elbows…!) than on the chicken. Made to be devoured in the most unclassy fashion with a beer on a windy rainy October.

NOTE: This BBQ sauce recipe is very much like this one here. Use either!

Serves 2

Chicken

• 2 chicken legs, jointed into thigh and drumstick is you like
• ½ tsp cumin seed
• ½ tsp fennel seed
• 2 cloves garlic, crushed
• 1 ½ tsp smoked paprika
• Zest and juice of ½ orange
• 3 tbsp balsamic vinegar
• 75ml ketchup
• Sprig of thyme and rosemary

1. Crush the cumin and fennel together in a pestle and morta with the rosemary and thyme.
2. Add to a bowl with the rest of the marinade ingredients and add the chicken.
3. Leave in the fridge to marinade for about 1 hour.
4. Preheat the oven to 200°C. Place the chicken in a dish and cover with foil. Bake for 30 minutes.
5. After this time, turn the heat up and remove the foil. Cook for about 10 more minutes until the skin and topping is crispy and the chicken is cook through. I popped mine under the grill at this point too to get a really sticky crispy coating.

Slaw (pretty much open to any crunchy raw vegetables. I used a mix of the below)

• 1 red pepper, sliced thinly
• Handful of sugar snap peas, sliced thinly
• ½ small cabbage
• 1 small carrot, sliced thinly, grated or julienned
• Bunch mint, chopped
• Bunch coriander, chopped
• 3-4 tbsp natural yoghurt
• 1 tsp mayonnaise
• Salt and pepper
• Zest of 1 lime, juice of half

1. Mix the vegetable together in a bowl
2. Add the herbs and the lime zest
3. Add the mayo, yoghurt some good seasoning and the lime juice together in a mug and stir well.
4. Use as much as necessary to coat the vegetables.

Polenta Chips

• 100g fast cook polenta, plus a little extra for dusting
• 400ml (half water half milk)
• ½ small chilli, chopped
• Handful coriander, chopped
• Large handful grated parmesan
• Salt and pepper

1. Oil/line a shallow soup bowl or baking tray that will hold the polenta and create about 2cm thickness.
2. Heat the milk and water in a saucepan until it just comes to the simmer.
3. Season the polenta well and add to the hot liquid in a thin stress stirring all the time. Keep stirring and it should begin to thicken very quickly and bubble. Keep stirring for a few minutes before adding the cheese, coriander and chilli. Keep stirring until it is thick like custard or porridge. Remove from the heat.
4. Pour into the greased bowl.tray and smooth out to the thickness of 2cm. Chill quickly and leave to set for about 20 minutes.
5. When cooled and set, turn onto a chopping board and cut into chip sized chunks. Dust with excess polenta
6. Fry in a hot pan in a little oil until golden brown and crispy. Drain on kitchen paper and sprinkle with flaky maldon salt.