Let's Get Cooking
- 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.