Chicken Maple and Cardamom Tray Bake

Ali White from Allergy Mums has provided this recipe. For more delicious recipes check out their website or you can follow them here:

Facebook: @allergymumscouk

Twitter: @allergymumscouk

Instagram: @allergymums

Chicken Maple and Cardamom Tray Bake

A simple and tasty mid-week supper.

Ingredients – Serves 6

• 6-8 Chicken Thighs
• 2 Sweet Potatoes–Peeled and chopped into Cubes
• 2 Red Onions–Peeled and quartered
• 1/3 Cup Maple Syrup
• 1 tsp Ground Cardamom–I empty the seeds from the pods and grind up in a Pestle and Mortar
• ¼ tsp Nutmeg
• 2 tsp Lemon Juice

Method

1. Preheat your oven to 180°C, 360°F2.
2. Mix the Maple Syrup, Cardamom, Nutmeg, and Lemon Juice together. Pour over the Chicken thighs and turn the thighs over to cover completely. Leave to one side while you get the other bits ready. You can do this the night before if you like, but it’s lovely without an overnight marinade.
3. Peel and chop up your Sweet Potatoes into cubes, and peel and chop the Red Onion into quarters. Toss in a tablespoon of olive oil and season with salt and pepper.
4. In a large roasting dish add a tablespoon (or splash) of oil, and in the Chicken Thighs and put the Sweet Potatoes and Onions around the thighs. Pour the left-over marinade over the thighs.
5. Cook for 40-45 minutes until the thighs are cooked through and a lovely brown colour. Corners of the Sweet Potatoes will be nice and caramelised. Once you’ve moved everything to a platter, pour the remaining juices into a bowl and serve on the side. The juices are a lovely mix of Maple, Cardamom and Chicken juices. If you’ve decided to have some rice, it’s lovely on top!

Allergens in this dish indicated by the Box (es) Marked ‘x’