Ingredients
Serves 4
- 8 Chicken thighs
- 2 Sweet potatoes
- 4 tbs olive oil
- 4 onions, peeled, quartered with the root left on to hold them together
- 4 chillies, sliced lengthways
- 1 tbs spicebag spice
- 1 tbs honey
- 2 tbs balsamic vinegar
- Salt and pepper
- Some fresh coriander
Method
- Set the oven to 185deg
- Trim the chicken thighs of excess fat but leave the skin on.
- Peel the sweet potatoes and cut into long thick wedges.
- Put both on a roasting tray, drizzle over the oil and mix everything together.
- Roast for twenty minutes then add the onions, chillies, spice bag mix, honey, balsamic vinegar, salt and pepper to the tray.
- Cook for a further 20 minutes or so till the chicken thighs are cooked through and everything is melting and sticky.
- Serve with some fresh coriander.
