Prep :-
Slice the Onions.
Slice the Pepper.
De seed and finely chop the chilli.
Mix all the dry spices together- this makes 2 portions so use half and store half for next time.
Make the Marinade by adding one portion of the dry ingredients with the oil and the Sweet Chilli Sauce and a little of the chopped chilli if using.
Place the chicken in an ovenproof dish. Coat the chicken with the marinade, cover and place in the fridge for 1-2hrs or longer if preferred
Once marinated, uncover and add the onions, peppers, chilli and potatoes. Pour over the stock and the Soy sauce.
Cover in tinfoil and place in the Halogen Oven and bake for 40mns at 175°
Or a conventional oven at 200°
Uncover, add in the tomatoes and Spinach and stir through.
Add more stock if you want more of a sauce and
bake uncovered for a further 15-30mns or until the chicken is cooked through.
.at this stage you can remove 1-2 of the Chicken breasts and store to use later then take 2 forks and shred the remaining Chicken, adding some more sweet chilli sauce if desired.
Ive left mine whole.
Serve with crusty bread and extra vegetables or a side salad.
Easy swaps:- Chicken breast for thighs or drumsticks.
Sweet chilli sauce for ketchup.
Tinned potatoes for fresh.
Cherry tomatoes for tinned.
