Recipe courtesy of Eunice Power and Bellings.
Ingredients
Serves 4
- 8 chicken thighs
For the marinade
- 1 onion quartered
- A knob of fresh ginger
- 2 Tbsp runny honey
- 6 tbsp light soy sauce
- 2 Tbsp sambal Olek (Indonesian hot chilli paste)
Juice of two limes.
For the potatoes
- 3 sweet potatoes
- 1 red onion
- 2 red peppers
- 1 whole garlic cut in half then broken up
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and black pepper
- 125ml creamy
- Greek-style yoghurt
- Finely sliced red chilli to serve fresh coriander.
Method
- Heat the oven to 200C. Start off by blitzing the marinade ingredients together. Pour the sticky marinade over the chicken, turning to coat each piece well. Cover and set aside while you prepare the vegetables.
- Cut the potatoes, onions, and peppers into similar-sized chunks. Place in a large roasting dish with gallic, sprinkle with salt and pepper, pour over the oil and vinegar, and toss well so that every vegetable surface is well coated.
- Then tuck the chicken thighs in around the vegetables. Toast until tender and slightly caramelised , about 40 minutes.
- To serve divide between four plates, and serve with a dollop of Greek style yogurt, a sprinkling of chilli and coriander leaves.
Recipe courtesy of Eunice Power and Bellings.
