Harissa-baked chicken with kale and leek hash

donna hay - Fresh + Light - - Fresh -

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.

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