Chicken with Spicy Lime Marmalade
A very quick supper dish and if you have bought lime marmalade for a recipe and its in the cupboard you can use it up on this. If you like spice leave the seeds in the chilli, if not remove them. Enjoy!
Ingredients
- 8 skin-on chicken thighs
- 2 tbsp olive oil
- 100 g lime marmalade
- 2 garlic cloves crushed
- 1 red chilli finely chopped, deseeded if you don’t like it too hot
- ½ tsp ground allspice
- ½ tsp dried oregano
- sweet potato wedges to serve (optional)
Sweet Potato Wedges
- 3-4 medium sweet potatoes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
Instructions
- Preheat your oven to 200°c/fan180c/gas mark 6
- Wash the sweet potatoes thoroughly and pat them dry. Leave the skin on for extra crispiness. Cut the sweet potatoes into wedges, making sure they are roughly the same size for even cooking.
- Place the sweet potato wedges in a large bowl. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, garlic powder, salt, and freshly ground black pepper. Toss the wedges until they are evenly coated with the seasoning.
- Spread the seasoned sweet potato wedges in a single layer on a large baking tray, making sure they are not overlapping. This allows them to crisp up properly during roasting.
- Roast the sweet potato wedges in the preheated oven for 30-35 minutes, turning them halfway through. The wedges should be golden and crispy on the outside and soft on the inside when done.