The ingredients we used were -
400g chicken thighs, skinned
1 red onion, cut into chunks
3 carrots, halved and cut into thick slices
500g sweet potatoes, peeled and cut into chunks
25g walnut pieces, roughly chopped (these can be omitted)
1 tbsp Cajun seasoning
1 tbsp olive oil
2 tbsp runny honey
Having prepared the vegetables and chicken, they were placed in a roasting tin.
The seasoning mix was then drizzled over the chicken and vegetables.
Placing the tin in a pre-heated oven (180ºC fan) the dish was roasted for 30 minutes when we checked the chicken was cooked through (by inserting a fork and seeing if the fluid ran clear). We also checked to see that the vegetables were tender. We like to be sure chicken is properly cooked, so returned the dish to the oven for a further ten minutes whilst we prepared the accompanying sweetcorn and peas.
We liked the recipe and agreed it would work well as a slow cooker meal, and other vegetables like small potatoes could also be added to the mix.