Chicken Duo with baked grilled potatoes and grilled vegetables

➊ Bring the tandoor or a closed grill system to operating temperature. Wash the potatoes and cook in salted water. Season the chicken legs and drumsticks well with the BBQ rub. Halve the peppers, remove the seeds, clean and then cut into wide strips. Halve the cocktail tomatoes and mushrooms. Peel the onion and cut into rings. Cut the spring onion into rings. Drain the potatoes, let them steam off and halve. Carefully hollow out the inside with a teaspoon, but leave a small edge.

➋ Fry the chanterelles with the bacon cubes in a pan and add the spring onions. Add everything to the hollowed-out potato mixture, mix and season with pepper and salt or a BBQ rub as desired.

➌ Place the pepper strips, cocktail tomatoes, mushrooms and onions in a bowl. Add a dash of olive oil and season with a BBQ rub as desired and marinate.

➍ While the pan or Dutch oven is heating up, fry the vegetables vigorously, add the tomato paste, stir in and place in a small Dutch oven or fireproof dish.

➎ Place the chicken pieces on the grill. Place the legs and potatoes on the upper level, the drumsticks on the second level and the Dutch oven without the lid on the lower level. Place the whole thing in the preheated tandoor or grill with the lid closed for around 20-25 minutes. Just before the end of cooking, pour the cheese over the potatoes and let it bake. Enjoy!