Piri-piri chicken & sweet potato fry traybake

Ingredients

For 6 servings

• •2 c. à café smoked paprika
• •2 c. à café cumin
• •1 c. à café ground coriander
• •1 c. à café onion granules
• •0.5 c. à café chilli flakes
• •1 c. à soupe honey
• •1 lime zested and juiced, plus extra wedges to serve
• •1 c. à soupe red wine vinegar
• •2 garlic cloves grated
• •3 c. à soupe olive oil
• •1 kg bone-in, skin-on chicken thighs (we used 6 large ones)
• •2 red and yellow peppers sliced into thick strips
• •1 red onion sliced into wedges
• •500 g Strong Roots Sweet Potato Fries
• •coriander leaves to serve
• •Greek yogurt to serve (optional)

Method

1. 1.Heat the oven to 200C/180C fan/gas 6. Mix all of the spices, the honey, lime zest and juice, the red wine vinegar, garlic and olive oil together in a large bowl. Season well with salt and pepper. Toss the chicken thighs, peppers and red onion in the marinade to coat. Chill for 1 hr to marinate, if you have time.
2. 2.Arrange the chicken and veg over one side of a large baking tray. Bake for 25 mins, then tip the Strong Roots Sweet Potato Fries onto the other side of the tray and roast for another 20-25 mins until the chicken is cooked through, the veg is softened and lightly charred, and the fries are crispy.
3. 3.Just before serving, gently mix the chicken and veg into the fries, so the fries soak up some sauce but don’t get soggy. Serve immediately, topped with coriander and dollops of yogurt, with some lime wedges for squeezing over, if you like.