1
Toss the chicken in the marinade ingredients, then leave to marinate for 1 hour, or preferably overnight.
2
When you’re ready to cook, preheat the oven to 200ºC/180ºC fan.
3
Tip the chicken, along with the marinade, into a roasting tray, then place in the hot oven for 20 to 30 minutes, or until golden but not cooked through.
4
Meanwhile, heat the oil in a large saucepan, then add the onion, ginger, chillies, thyme leaves and peppers. Cook gently until softened.
5
Boil the kettle. Measure out 600ml of boiling water in a measuring jug, then add the Knorr Chicken Stock Pot and stir to make a stock.
6
Stir the roasted chicken, sweet potato and tomato paste into the pan.
7
Pour in the hot stock, then simmer for 30 to 40 minutes, or until the chicken is tender and the sauce has thickened and reduced.