Friday, 24 June 2016


60ml butter
1kg chicken thighs, cleaned and washed
10 baby potatoes, scrubbed
8 whole garlic cloves, unpeeled and crushed
2 thin, long sweet potatoes, scrubbed and cut into thin slices
1 medium butternut, cut into large chunks, do not peel
1 red onion cut into large wedges
2 tomatoes, grated
30ml oil
3 lemons, rind grated and juice extracted
250ml whole cocktail cherry tomatoes
1 punnet whole baby mushrooms
2 chillies, chopped
250ml sweet chilli sauce
100ml mustard sauce
100ml peri peri sauce
60ml honey
Salt and pepper to taste
A few sprigs of coriander

Preheat oven to 1800C. Spray an oven tray with nonstick cooking spray.
• In a large bowl, add chicken, baby potatoes, garlic, sweet potatoes, butternut, peppers, onions and tomatoes
• Add a salt and a good amount of freshly milled pepper. Toss together
• Place chicken and vegetables and mix in oven tray; top with butter and pour oil over to coat well.
• Roast for 30 – 40 minutes until chicken and veggies are tender.
• Remove chicken tray from oven
• In a bowl, mix together all remaining ingredients and toss with chicken and vegetables.
• Return tray to oven and bake for a further 10 – 15 minutes until chicken and vegetables are browned and cooked through completely.
• Garnish with sprigs of coriander

Courtesy of Shanaaz Parker

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