Piri chicken and roast sweet potatoes with thyme
Prep:
15 mins
Cook:
40 mins
Hot and spicy piri chicken with sweet potatoes are a marriage made in heaven.
1 chicken (about 1½ kg)
4 red chillies, chopped (deseeded if you don't like it too spicy)
3 garlic cloves, crushed
2 tsp sweet paprika
2 tbsp red wine vinegar
2 tbsp chopped parsley
3 tbsp olive oil
Lemon wedges, to serve
2 large sweet potatoes, washed and peeled
2 tbsp fresh or dried thyme
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a roasting tray with kitchen foil and set aside.
Line a baking tray with greaseproof paper and set aside.
Put the chillies and garlic in a food processor with a good pinch of salt and blend to a paste.
Add the paprika, vinegar, parsley and 2 tablespoons of olive oil.
Mix well, then smear over the chicken.
Leave to marinate for at least 1 hour or overnight if possible.
Cut the sweet potatoes into uneven chunks, add them to the baking tray with 1 tablespoon of olive oil and the thyme.
Cook both the chicken and potatoes for 35-50 minutes or until the juices run clear when pierced with a knife into the thigh.
Remove and cover the potatoes once they are cooked through and a bit crisp.
To char the chicken skin, grill for a further 5-10 minutes.
Serve with a light salad if desired.
Serves
4
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Chicken, Vegetables, Chilli
Recipe Type
Dinner, Entertaining
Level of Difficulty
Easy
Related Recipes
Other recipes you may like
Trending and Sponsored
Recently added
