(CR) Sticky pomegranate chicken traybake

Name: (CR) Sticky pomegranate chicken traybake
Cook time: 40 min
Total time: 40 min
Cuisine: Asian, African
Ingredients: 3 red onions, peeled and cut into wedges; 2 red pepper, deseeded and diced; 4 cloves garlic, peeled and crushed; 600g skinless chicken thigh fillet, cut into chunks; 200g sweet potato, cut into 2cm chunks (0.66 piece); 3 tsp olive oil; 90g pomegranate molasses; 3 tsp cumin seeds; salt and pepper; 140g pomegranate seeds; 1kg alexandra potatoes

2 steps

Cook:40min

removed: 2 small bunch coriander or parsley, leaves (per 4 servings) * add more potatoes - 1.5 kg of alexandra potatoes for 6 portions 1. Cut potatoes into 2-3cm cubes and boil for 10 minutes 2. Chop everything and put it the tray (snd do not break up the onion wedges) 3. Oven at 150 for 1 hours 4. Then at 170-180 for 15-20 more minutes until everything is crispy 5. Fry chicken with a bit of salt and pepper (7 mins each side, large chunks)

Updated at: Thu, 17 Aug 2023 13:25:40 GMT

Nutrition balance score

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Ingredients

4 servings

3red onions

peeled and cut into wedges

600gskinless chicken thigh fillet

cut into chunks

200gsweet potato

cut into 2cm chunks

3 tspolive oil

90gpomegranate molasses

3 tspcumin seeds

salt

pepper

140gpomegranate seeds

1kgalexandra potatoes

Instructions

Step 1

Preheat the oven to 220°C. Put the onions, pepper, garlic, chicken thigh and sweet potato into a large roasting tray. Whisk the oil, pomegranate molasses, cumin seeds and a good pinch of salt and pepper together, pour into the tray then toss everything together. Roast for 35 minutes, giving everything a good shake halfway through cooking.