2 garlic cloves, chopped

1 tbsp fresh ginger, chopped

3 tbsp (45 ml) olive oil

2 tbsp (30 ml) soy sauce

2 tbsp (30 ml) apple cider vinegar

2 tbsp brown sugar

2 tsp (10 ml) habanero sauce, or more to taste

2 tsp ground allspice

1/2 tsp thyme leaves (optional)

1/4 tsp cinnamon

1 1/2 lb (675 g) boneless, skinless chicken thighs, cut into pieces

1 1/2 lb (675 g) sweet potatoes, peeled and cut into large cubes

With the rack in the middle position, preheat the oven to 425°F (220°C).

In a bowl, combine all of the ingredients. Season lightly with salt. Spread the mixture out on a non-stick or parchment paper-lined baking sheet.

Bake for 40 minutes or until the chicken and potatoes are cooked through and browned, stirring halfway through.

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