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