Ingredients
- 1 1/2 teaspoon olive oil, plus more for oiling the pan
- 1 1/2 tablespoon paprika
- 1 tablespoon ground cumin
- 1 1/2 teaspoon sea salt
- 1 1/4 teaspoon ground black pepper
- 5 cloves garlic, finely chopped or minced
- 2 1/2 tablespoon white wine vinegar
- 2 large sweet onions, thickly sliced
- 4 chicken breasts, cut into 1 inch chunks
- 2 red, yellow or orange peppers, cut into chunks
- 1 lemon, cut into 6 slices
Method
- Preheat fan oven to 180c.
- Oil a large roasting pan and set aside.
- In a small bowl, combine paprika, cumin, salt, pepper, garlic, vinegar and oil to make a paste.
- Chop the sweet onions and place in a large bowl – toss with 2 tablespoons of the paste.
- Rub the chicken chunks with the remaining paste and place in the pan, cover with the onions, peppers and lemon slices.
- Roast in the oven, basting with the pan juices from time to time, until chicken is cooked through and the vegetables are tender (approx 45 minutes).
- Remove from the oven and serve with a green salad and cous cous or rice
