Harissa-baked chicken with kale and leek hash
1 tablespoon harissa paste
1 teaspoon honey
1 clove garlic, crushed
1 tablespoon lemon juice sea salt and cracked black pepper
4 x 180g skinless chicken breasts, wing bone-in extra virgin olive oil, for brushing
½ cup (140g) natural Greek-style (thick) yoghurt, to serve kale and leek hash
1 tablespoon extra virgin olive oil
1 turnip, peeled and cut into 2cm pieces
½ cup (125ml) water
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 leek, sliced into 1cm-thick rounds sea salt and cracked black pepper
1 bunch kale, stalks removed and leaves torn Preheat oven to 200°C (400°F). Place the harissa, honey, garlic, lemon juice, salt and pepper in a large bowl and mix to combine. Add the chicken and toss to coat. Set aside to marinate for 15 minutes.
Heat a large non-stick ovenproof frying pan over medium heat. Lightly brush the chicken with oil and cook for 2 minutes or until lightly charred. Turn and cook for a further minute. Place in the oven and cook for 15–20 minutes or until charred and cooked through.
To make the kale and leek hash, heat the oil in a large heavy-based frying pan over high heat. Add the turnip and cook, turning, for 2 minutes or until golden. Add the water and cook for 10 minutes or until the turnip is just tender and water has evaporated. Place the coriander, cumin and paprika in a small bowl and mix to combine. Set aside. Add the leek to the turnip and cook for 4 minutes. Add salt, pepper and half the spice mixture, and cook for 1 minute. Add the kale and toss until just wilted. Mix the yoghurt and remaining spice mixture together. Serve the chicken with the hash and yoghurt. SERVES 4.