Ingredients

• 500 grams boneless chicken thighs
• 2 teaspoons minced garlic
• ¼ teaspoon each dried basil and thyme
• ¼ teaspoon chilli or cayenne powder
• 1 bayleaf, crushed
• pinch ground cloves
• ¼ cup oil
• Salad
• 400-500 grams baby poatoes
• 2 green pepers, diced
• 2 stalks celery, sliced
• 2-3 tomatoes, sliced
• few handfuls salad leaves

Method

1. Cut the chicken thighs into quarters and toss with the next seven ingredients. Cover and set aside for 30 minutes or refrigerate ovenight if convenient.
2. Cook the chicken on a hot, well-oiled barbecue or in a frying pan until well browned but tender. Set aside to cool a little while preparing the salad.
3. Cook the potatoes in boiling salted water until tender. Drain, refresh in cold water and halve. Place in a large bowl with the peppers, celery, tomatoes, salad leaves and chicken and toss gently. Arrange on a platter and drizzle with the dressing just before serving.
4. To make the dressing: in a screw-top jar shake together ¼ cup each tomato sauce and water, 2 tablespoons vinegar, 2 teaspoons chopped fresh thyme and a dash of Tabasco sauce. Season with pepper if wished.