CHICKEN AND SWEET ONION

CHICKEN AND SWEET ONION

 

Serves 4

One and a half tbsp. sweet paprika
1 tbsp. ground cumin
5 cloves of garlic, crushed
Two and a half tbsp. white wine vinegar
2 large onions, thickly sliced
Enough skinless chicken thighs for 4 people
2 red or yellow peppers, deseeded and diced
1 lemon, sliced

Pre-heat the oven to 220C/Gas 7. Spray a roasting tin well with Frylight.
In a small bowl, combine the paprika, cumin, garlic, vinegar, one and a half tsp. salt and one and a quarter tsp. of black pepper.
Put the onions into a large bowl, along with 2 tbsp. of the paste. Mix together.
Spray the chicken pieces with Frylight and rub with the remaining paste.
Put the chicken into the roasting tin, then cover with the onions, peppers and lemon.
Roast, basting occasionally with any juices, until the chicken is thoroughly cooked through and the veg is really tender. This should take about 50 minutes.
Remove from the oven, cover with foil and allow to rest for about 5 minutes before serving.

Sometimes I add into the paste quarter tsp. hot chilli powder too.

This is lovely with rice, with a bit of roast garlic stirred through or with sweet potato wedges and sweetcorn.