Sweet potato and chicken bake
If you have a ‘Recession-Busting Budget Recipe’ that feeds up to 4 people for less than £5 we’d love to  hear from you.

Sweet Potato and Chicken Bake

(Serves 4)

Ingredients:

  • 10 skinless and boned chicken thighs
  • All-purpose seasoning
  • Salt and pepper
  • 1 Large white onion
  • 1 Clove of garlic
  • 1 knob of butter
  • Mixed herbs
  • 2 large red sweet potato0s

 

Instructions:

  1. Chop half of large onion finely.
  2. Chop 1 whole clove of garlic finely.
  3. Rub the knob of butter all over the chicken and massage into each individual piece.
  4. Dust and cover evenly with all-purpose seasoning perhaps 4 large table spoons worth.
  5. Lightly salt and pepper – remember there is already a lot of salt in the all-purpose seasoning.
  6. Marinate the chicken pieces in the chopped garlic and chicken and cover evenly.
  7. Place in a heat-proof dish and cover with foil leave for half an hour for the flavours to work their way in… Puncture the chicken to save time.
  8. Carefully chop the two large sweet potatoes until almost boiled so for 15 minutes on a medium heat.
  9. Return to the chicken and scrap off all the chopped onion and garlic from each piece…. heat some olive oil in a shallow pan with 1 table spoon of sugar.
  10. Let the sugar caramelise on a medium heat until brown, and then add the scrapped off onions and garlic, then add the individual chicken pieces.
  11. Cover each piece keep turning till half cooked … remove from the frying pan and place each piece back into the heat proof oven dish.
  12. Take the almost but not quite cooked sweet potato off of the boil wait for it to cool and chop into discs or small pieces.
  13. Returning to the chicken; rip it into course shreds and spread around the dish evenly, then cover with the pieces of sweet potato.
  14. With the other half of the onion… shred it on top of the whole mixture and place into the oven till cooked so for another half hour to 45 minutes and until the onion shavings go crispy.

 

Enjoy!!!

Recipe supplied by Esther Cato

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