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- 8 - chicken thighs
- 800g - pumpkin pieces, about 1.5cm in size
- 1 - each red and yellow pepper, cut into thick strips
- 1 - small orange sweet potato, cut into 5mm rounds
- 2 - small red onions, cut into wedges
- 30ml - B-well Pure Canola Oil
- - a large pinch each of ground cumin and coriander
- - a sprinkling of fresh basil
- MARINADE -
- 60ml - B-well Original Tangy Mayonnaise
- 5ml - garlic powder
- 5ml - paprika
- 3ml - dried Italian herbs
- - juice and zest of 1 small lemon
1. Using a sharp knife, make three incisions down to the bone of each chicken thigh. Mix the marinade ingredients and rub the chicken pieces well with it; leave to marinate for 20 minutes.
2. Preheat the oven. Place the pumpkin, peppers, sweet potato and onions in a large ovenproof dish, drizzle with oil and season with cumin and coriander. Mix until well coated and arrange in a single layer in the dish. Place the chicken on top, season with salt and freshly ground black pepper and cover with foil.
3. Bake for 20 minutes. Remove the foil, stir the vegetables gently and bake uncovered for another 25 minutes until everything is fragrant and cooked – the marinade will give the chicken a lovely crust. Sprinkle with fresh basil and serve with rice.
More about B-well
If you care about your heart but still want to eat delicious food, B-well’s range of products is the perfect choice! The range is produced locally with canola oil that is naturally cholesterol free and high in omega-3 fats.
In addition, B-well Canola Oil is one of the few cooking oils to hold the Smart Choice Seal from the Cancer Association of South Africa (CANSA). Tasty and nutritious! Visit bwellfoods.co.za for more.
