Method

A real winter warmer this dish from our Brand Ambassador Tommy Banks will warm the cockles, tender chicken with a crispy skin is cooked on the Kasai konro grill on our Binchotan Charcoal, alongside onions and leeks that are cooked directly in the coals, finished with toasted pumpkin seeds and onion gravy.

Gravy Base

• Reduce the chicken stock by half.
• Whisk together the water and cornflour.
• Whisk this into the simmering stock. Cook until thickened.

Main Dish

• Wrap your leek and onions separately in tin foil.
• Place into the coals of your barbeque to cook for 5-10 minutes, or until soft. Turn them over halfway to achieve even cookery.
• Brush your chicken breast with oil and sprinkle with sea salt.
• Place, skin-side down onto a hot section of your grill and colour the skin until golden brown.
• Turnover and brown the other side. Transfer to the lowest rung of your robata rack and allow to cook through in the smoke.
• Carefully remove the grill.
• Place your pumpkin seeds into a metal sieve and place over the hot coals, tossing until golden brown all over.
• Remove your cooked onions and leek from the coals, allow to cool slightly and carefully unwrap.
• Chop your cooked onions and add to your gravy.
• Slice the leek in half.
• Carve the chicken breast and serve with the leek, toasted pumpkin seeds and the onion gravy.