PERUVIAN CHICKEN THIGHS & SWEET POTATO TRAYBAKE
- greatnorthernspice
- Jul 7, 2024
- 2 min read
Updated: May 15
Serves: 2
Cooking time: 30-40 minutes
A fantastic mid-week traybake with spicy flavours of South America. Our Peruvian Seasoning is a versatile blend that adds subtle notes of lemon and a medium spicy depth of flavour to vegetables, or makes a fantastic rub for chicken, beef and salmon!
This Peruvian Chicken & Sweet Potato recipe uses the Great Northern Spice Peruvian Rub & Seasoning.
INGREDIENTS
2 tablespoons of Great Northern Spice Peruvian Seasoning
4 large chicken thighs, whole
2 tablespoons olive oil
1 red pepper, sliced
1 large sweet potato, cut in to small cubes
1 red onion, sliced
Quinoa or wholegrain rice to serve (optional)
2 corn on the cobs, to serve (optional)
Homemade guacamole, to serve - see our recipe here.
HOW TO COOK
In a large bowl, rub the whole chicken thighs with 1 tablespoon of our Peruvian Seasoning and 1 tablespoon of olive oil. If you have time, refrigerate for 2 hours or preferably, overnight to marinate.
In a large baking tray, add the sliced red onion, red peppers, cubed sweet potatoes and splash over some olive oil before sprinkling over 1 tablespoon of our Peruvian Seasoning.
Add the marinated chicken on top of the vegetables skin side up if using thighs with the skin on. Make sure to layer evenly.
Cook in an oven at 180℃ for 30-40 minutes, turning the chicken and mixing the veg halfway through.
Ensure the chicken is cooked through and serve with quinoa, sweetcorn cobs and homemade guacamole.
TOP TIPS
Soften the sweet potato first by microwaving them for 5 minutes in a covered microwavable dish.
Sprinkle some Peruvian Seasoning over the corn on the cob before cooking for an extra kick of flavour.
CAPTURE THE MOMENT!
Take a photo of your food and share it on social. Don’t forget to tag us: @greatnorthernspice
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