On Tuesday evening I had the lovely Fig over for a spot of post-Pride dinner and Doctor Who. (We opted for Mysterious Planet fact fans!) I flicked around on the BBC website and found two different recipes that I cobbled together to make this, rather tasty, dinner.
For the chicken:
2 bone-in chicken thighs per person
1 tablespoons of black peppercorns
Juice of 2 lemons
1½ tablespoons of runny honey
1 large teaspoon of wholegrain mustard
2 garlic cloves, crushed
Sea salt, to taste
2 preserved lemons, quartered
For the sweet potato wedges:
2 teaspoons of garlic powder
1½ teaspoons of paprika
A large pinch salt
2 large sweet potatoes, cut into wedges
2 tablespoons of olive oil
Pre-heat the oven to 200
Roughly crush the peppercorns in a pestle and mortar, then place in a large bowl with the lemon juice, crushed garlic, honey and mustard and mix well.
Place the chicken thighs in a roasting dish, nestle the quartered preserved lemons around the thighs amd then pour the honey, mustard and lemon juice mixture over and leave to marinate for about half an hour or so.
Once you have cut the sweet potatoes into wedges, mix together the garlic powder, paprika, salt and olive oil in a large bowl. Add the wedges and mix well until all of the wedges are coated in the oil and spice mix.
Lay the coated wedges out on a baking tray.
Pop the chicken in the oven and roast for 45 minutes or so, turning once during cooking to ensure that they are nicely sticky, until cooked through and golden.
Roast the wedges in the oven for 30 minutes or so, until cooked through and tender.
Serve the chicken with a little of the cooking liquid drizzled over.
I served this with a rocket salad and harissa-marinated asparagus.