Add some Chinese five-spice for flavor and balance the apples.
2 tsp. (10 ml) Chinese five-spice*
3 Tbs. (45 ml) ground cinnamon
1 ½ tsp. (7,5 ml) Szechuan or whole black peppercorns
¾ tsp. (3,6 ml) ground cloves
1 ½ tsp. (7,5 ml) fennel seeds
Serve 4
Preheat oven to 425F (220C)
Adjust the amount if desired.
¾ pounds (340 g) sweet potatoes, peeled and cut into thin slices
1 medium red onion, cut lengthwise into thin slices
2 large organic apples, unpeeled, sliced into wedges
6 organic chicken thighs
3 Tbs. (45 ml) (dairy-free) melted butter
2 tsp. (10 ml) organic honey
black pepper2 tsp. (10 ml) Chinese five-spice*
1. Oil a large baking sheet and arrange sweet potatoes in a single layer.
2. Arrange onions and apples over potatoes.
3. Set chicken on top.
4. In a bowl, combine the butter, honey, and five-spice. Brush onto the chicken.
5. Roast 15 minutes, then trip the pan and baste ingredients with the juices.
6. Roast until the chicken is browned and no longer pink inside, 15-20 minutes.
7. Baste everything again before serving.
*Chinese five-spice
6 whole star anise3 Tbs. (45 ml) ground cinnamon
1 ½ tsp. (7,5 ml) Szechuan or whole black peppercorns
¾ tsp. (3,6 ml) ground cloves
1 ½ tsp. (7,5 ml) fennel seeds
1. Combine all in a grinder and blend to a fine powder
2. Place in a tightly sealed jar and keep refrigerated for up to 2 months or longer.
