Mexican Coconut Chicken Tinga Tray Bake
Get ready to cook
1. Preheat oven to 180°C fan. Add sweet potato and onions to a large roasting dish. Drizzle with oil; toss and spread in an even layer. Roast for 20 mins.
2. Remove the tray from the oven. Add chicken pieces, peppers and Mexican Chilli Orange Paste. Mix well and return to the oven for 20 mins.
3. Pour over coconut milk then roast for a final 20-25 mins until the chicken and vegetables are cooked through. Garnish and serve.
15 skinless boneless chicken thigh fillets, each cut into half
1.25kg sweet potato, peeled and cut into chunks
750g large-diced red onions
800g diced red peppers
400ml tinned coconut milk
Coriander, chopped to garnish