500g Mexican Chilli Orange Paste

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15 skinless boneless chicken thigh fillets, each cut into half

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1.25kg sweet potato, peeled and cut into chunks

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750g large-diced red onions

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800g diced red peppers

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400ml tinned coconut milk

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Coriander, chopped to garnish

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.

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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.

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3. Pour over coconut milk then roast for a final 20-25 mins until the chicken and vegetables are cooked through. Garnish and serve.