INGREDIENTS
- 1kg chicken thighs (*zbzv)
- approx. 400g long sliced bacon
- Hot Chicks bbq rub (Régàhrub)
- Mango/Cinnamon BBQ Sauce (SausGuru)
- 1x red pepper
- 1x orange pepper
- 1x yellow pepper
- 1/2 container of chestnut mushrooms
- 2x red onion
- 2x spring onions
- 150g cheddar cheese
- For the garnish:
- Fresh chives
SUPPLIES
- BBQ with lid or oven
- Loaf 'n Bread Dutch Oven
- Thermapen ONE
- Come and brush
PREPARATION METHOD
- Light the barbecue, heat it to 150°C, and prepare your Q using indirect cooking. Or set your pellet grill or oven to the same temperature.
- We'll start by lining the Dutch oven with bacon. As you place the bacon in the pan, visualize how it will look when you turn it over. Also, remember that the bacon should cover all sides, including the bottom. Be careful and take your time to arrange the bacon neatly; this will enhance the final presentation. Season the bacon with the rub and set aside. Slice the bell peppers. and the red onion into slices, mushrooms into quarters, the spring onion into rings and the cheddar into small pieces.
- Cut the chicken thighs (*boneless and skinless) so they are evenly thick all over and season them generously with the rub. Cover the bottom of the dish with a layer of the chicken. Then add a layer of red bell pepper, mushrooms, and spring onion. (Now press everything down with even pressure.)
- The second layer consists of a layer of chicken, red onion rings, half of the cheddar cheese, scallions, and the orange bell pepper. (Now press everything down with even pressure.)
- The third layer consists of a layer of chicken, yellow bell pepper, mushrooms, the other half of the cheddar cheese, and red onion. (Now press everything together with even pressure.)
- Neatly fold the bacon over itself, sprinkle a little more rub over it and close the lid.
- Place the Dutch oven in the center of the barbecue or oven. Cook the cake for about one hour at 150°C (300°F). Use the Thermapen to check that the center is at least 72°C (165°F) throughout.
- Once the temperature has been reached, remove the thermometer and drain the cake. (Reserve the liquid! It makes a great base for a sauce or soup.) Invert the cake tin onto the rack. Brush on a thin layer of BBQ sauce. For this recipe, I've used one of my favorites: mango and cinnamon. Let the sauce caramelize for 10 minutes and then repeat this step.
Let the cake rest for 15 minutes before slicing. It's also delicious eaten cold.
Enjoy your meal!
