Ingredients
Serves: 4
- 8 chicken thighs, skin on
- 2 sweet potatoes, peeled and cut into long, thick wedges
- 4 tbsp olive oil
- 4 onions, peeled and quartered with the root left on to hold them together
- 4 fresh red chillies, deseeded and sliced lengthways
- 2 tbsp balsamic vinegar
- 1 tbsp spice bag spice
- 1 tbsp honey
- A few sprigs of fresh coriander
- Preheat the oven to 185C.
Method
- Trim the chicken thighs of excess fat, but leave the skin on.
- Put the chicken and sweet potatoes in a roasting tin, drizzle over the oil and mix everything together.
- Roast in the oven for 20 minutes.
- Add the onions, chillies, balsamic vinegar, spice bag mix, honey, and some salt and pepper to the tin.
- Return to the oven to cook for a further 20 minutes or so until the chicken thighs are cooked through and everything is melting and sticky.
- Serve with fresh coriander leaves scattered over.
