Crisp Baked Chicken with Sweet Potato Wedges by Lizzie King From Lizzie Loves Healthy Family Food
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Ingredients

  • 2 eggs 1–2 cups (120–200g)
  • ground almonds
  • paprika
  • ½ tsp sea salt flakes
  • 2 heaped tbsp grated Parmesan
  • 2 tbsp nutritional
  • yeast (optional)
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 2 rosemary sprigs, leaves picked and finely chopped
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 700 g sweet potato, cut into wedges
  • 2 tbsp olive oil
  • 500 g red onions, thinly sliced
  • 2 celery sticks, thinly sliced
  • ½ garlic bulb, sliced
  • 6 allspice berries, bashed
  • pinch cayenne pepper
  • ½ tsp ground cloves
  • 1.5 kg fresh tomatoes
  • 400 g tin cherry tomatoes
  • 2 tbsp molasses
  • 1 tbsp honey
  • 120 ml red wine vinegar

Instructions

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