AUTUMNAL THYME-ROASTED CHICKEN WITH SHALLOTS, GRAPES AND CREAMY KUMARA MASH

Serves 4

Ready in 45 minutes

Ingredients

Chicken

■ 2 Tbsp thyme, leaves picked

■ 2 shallots, cut into quarters lengthways

■ 200g grapes

■ 600g chicken thighs

■ 40g capers

■ 1 drizzle of olive oil

■ 1 1⁄2 cup chicken stock

■ 1 1⁄2 Tbsp cornflour

Mash

■ 800g kumara, peeled and diced

■ 1 carrot, diced

■ 1⁄4cup milk

■ 2 Tbsp butter

Greens

■ 1 broccoli, cut into florets and stalk diced

■ 100g baby spinach, ends trimmed

■ 1 Tbsp butter

Method

Preheat oven to 230C (210C fan bake). Set aside a medium baking dish.

Prep and cook chicken: Pick thyme leaves, peel and quarter shallots, pick grapes and pat chicken dry. Add to reserved baking dish along with capers and olive oil. In a small bowl, combine chicken stock and cornflour. Pour over chicken and season with salt and freshly ground black pepper. Bake on upper oven rack for about 30 minutes until chicken is cooked through, shallots are golden brown and sauce has thickened.

Meanwhile, prep and cook mash: Peel and dice kumara and carrot. Add to a large pot and cover with hot tap water and a pinch of salt. Cook on high heat for 15-20 minutes, until very tender. Drain and return to pot with milk and butter. Mash until smooth and season to taste with salt and pepper.

Prep greens: While potatoes are cooking, bring a medium pot of water to a boil. Cut broccoli into florets.

Cook greens: Cook broccoli in pot of boiling water for 3 minutes, until bright green and tender. Add spinach, then drain, return to pot with butter and season to taste with salt and pepper.

Serve: Mash topped with chicken and spoon over juices. Serve greens on the side.