Piri Piri Chicken with smashed Sweet Potatoes
Serve up an easy one-pan traybake of piri piri chicken with smashed sweet potatoes. As well as being simple to make, it delivers three of your 5-a-day.
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 40 mins
Gluten Free
Ingredients
3 large sweet potatoes (about 900g), peeled and cut into large chunks
6-8 chicken thighs
2 red onions , cut into wedges
1 red capsicum, cut into long wedges
2 tbsp piri piri spice mix - Screaming Seeds
1 bunch broccolini
Instructions
Heat the oven to 200c/180c fan. Toss the sweet potatoes with a generous drizzle of oil and some seasoning, and tip into a large roasting tin. Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, capsicum, spice mix, a drizzle of oil and season.
Roast for 30 mins, stirring everything halfway through. Add the broccolini to the tin, drizzle with a little oil and season, then roast for 10-15 mins more.
Remove the chicken, onions, capsicum and broccoli from the tin. Carefully pour half the juice out the tin and reserve for serving.
Roughly mash the potatoes using a fork, making sure you incorporate the chicken juices and spices from the pan. Spread the mash over the base of the tin, then top with the broccoli, chicken, capsicum and onions and serve from the tin in the middle of the table.
Hints & tips
Chicken - Chicken breast can be used in this dish. Allow for a little extra cooking time for thicker pieces.
Seasoning - This seasoning is medium heat. If you want a milder dish use 1 tbsp of peri peri seasoning with 1 tsp of garlic powder.
Serving suggestion - This is a one pan dish. You could serve it with toasted pita bread, natural yoghurt & lemon wedges.
Portion size - You can easily half of double this dish.
Storage - This dish will store in the fridge for 3 days. Great for pack lunches with brown rice & spinach.
