This is a fantastic recipe. So easy to put together, so tasty and pretty healthy too. It’s from the excellent Donna Hay magazine. I’m sure you could make it with cheaper chicken cuts too, like thighs or drumsticks. You may need to give it a bit longer if so.
I found that my chicken was done but the sweet potatoes weren’t quite as frazzly as I wanted them, so I took the chicken out and turned the heat up for another five minutes. You could easily prep it when you’re not so busy and put it all together at the last minute. Which means you’ve pretty much got dinner on the table in 25mins. Even if you don’t, the most tiresome thing is the peeling of the sweet potatoes. I served this with wilted spinach. Serves four.
for the marinade
60ml soy sauce
finger’s worth of fresh ginger, peeled and grated or chopped finely
2 cloves of garlic, crushed or finely chopped. I HATE garlic crushers so I chop mine
60ml of vegetable oil
2 teaspoons of caster sugar
the rest of it
4 x chicken breasts with skin on or other chicken pieces
The recipe calls for 600g sweet potatoes, scrubbed clean but unpeeled and thickly sliced. I only used two for us (four of us), peeled them and sliced into thin wedges
1x 400g chickepeas, drained, rinsed
sea salt and black pepper, natch
A cup of chopped mint leaves – save this til last
Green stuff to serve
Preheat oven to 220C if you’re going to cook this straight away. Place the marinade stuff in a jar and mix together.
Place the chicken, sweet potatoes and chickpeas in a large baking tray. Drizzle half the marinade over the top and season with salt and pepper. Roast for about 20mins or the chicken is cooked and the potatoes are as you like them.
Now, add the mint to the rest of the marinade, mix together and pour over just before serving.