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
