Friday

SPICED PINEAPPLE CHICKEN

SERVES 4 PREP 10 MINS COOK 45 MINS PER SERVE 3314kj

½ cup plain flour 1 tsp curry powder ½ tsp sweet paprika ½ tsp ground cinnamon 1 tbsp olive oil 20g butter 8 chicken thigh fillets, cut into thirds 500g kumara, peeled, chopped 440g can pineapple pieces, drained 1 cup chicken stock ½ cup orange juice micro coriander, steamed rice, to serve

1 In a shallow bowl, mix flour and spices together. Season.

2 Dust chicken in flour mixture, shaking off excess. In a large, heavy based frying pan, heat oil and butter together on high. Brown chicken 8-10 mins, turning. Drain on paper towel.

3 In same pan, cook kumara on high 4-5 mins until just tender. Add pineapple, stock and juice. Bring to boil.

4 Return chicken to pan. Simmer on medium, 10 mins, until chicken is cooked through. Sprinkle with micro coriander leaves to serve and accompany with steamed rice.