Serves 4
Ingredients
- 8 x bone-in, skin on chicken pieces
- 1 large red onion, chopped chunky
- 1 sprig thyme
- 2 medium sweet potatoes cut into chunks or wedges, skin on
- 5 cloves garlic, skin on and crushed
- 4-5 tbsp coconut oil
- 2 tbsp smoked paprika
- 1 bag kale
- 4 tbsp Ultimate Oil Blend
- 1 can chickpeas, rinsed and drained
- 2 tsp cumin seeds
- 30g butter
- 5 tbs water
- 2 tsp salt
- Large pinch black pepper
Method
- Mix together the onion, potato, oil, paprika, cumin, chickpeas and garlic, salt, pepper and chicken pieces.
- Place everything, apart from the chicken, on a large baking tray. Place the chicken skin side up on top of the mixture.
- Roast for 40 minutes before adding the kale, butter and water to the mixture. Roast for a further 10 minutes.
To serve, drain the juices from the tray into a separate bowl and add Ultimate Oil Blend. Portion out the mixture and chicken before pouring the sauce on top. Enjoy!