1 Pot Sweet Apple Chicken, with Sweet Potatoes and Cherry Tomatoes


Serves 4 to 6

Prep Time: 10 minutes

Total Time: 1 hour 10 minutes


  • ¼ cup balsamic vinegar
  • 1 Tablespoon of Organic Rice Syrup
  • 2 to 3 tablespoons of coconut oil
  • 2 cloves garlic
  • 5 dates
  • 1 teaspoon dried thyme or a handful of fresh thyme
  • ¾ teaspoon dried rosemary or a 3 storks of fresh rosemary
  • Pink Himalayan salt to taste
  • Chicken thighs or legs (3 to 4 each)
  • 2 Green Apples, chopped into smallish squares
  • 2 large Sweet potatoes, quartered
  • 1 small box of cherry tomatoes
  • 3 to 4 handfuls of green beans, trimmed



  • Preheat the oven to 180c
  • Place the garlic and dates in the Thermomix bowl and chop 3 sec/speed 7 or finely chop.
  • In a medium jug, combine the balsamic vinegar, rice syrup, a tablespoon of coconut oil, garlic and dates, thyme, rosemary and salt. Stir well to mix.
  • Place the chicken and chopped apple in a snap seal large bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
  • While the chicken marinates, place the Sweet potatoes in another snap seal bag add the remaining coconut oil and evenly coat. Then place in a large deep-sided baking dish with the cherry tomatoes . Season with salt if desired.
  • Bake for 25 minutes.
  • Remove the baking dish from the oven and toss the green beans with the potatoes and tomatoes.
  • Remove the marinated chicken from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
  • Return the baking dish to the oven. Bake for 30 to ­40 minutes. You can take out in-between to toss juices around.
  • Allow the chicken to rest for 5 to ­10 minutes. Spoon the dish juices over the top of each chicken piece before serving.
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