Herby chicken

Name: Herby chicken
Cook time: 30 min
Yield: 4

with roasted red kumara and kawakawa cream

Ready in around 30 mins

RECIPE FACT:

Kawakawa is mostly found around the North Island of New Zealand and the northern parts of the South Island.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 200⁰c (fan bake).
1. TO PREPARE THE VEGETABLES AND COOK THE KUMARA:

Line an oven tray with baking paper. Empty the bag of steamed red kumara onto the tray, drizzle with oil and season with salt and pepper. Cook in the oven for 22-25 mins. Peel and finely slice the red onion. Cut the roasted red capsicum into 1 cm strips. Slice the silverbeet into ½ cm strips discarding the stalk.
2. TO COOK THE CHICKEN:

Line a second oven tray with baking paper. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast in half horizontally by holding flat on a board and slicing through sideways. Place on the tray, pour over the herby marinade and turn to coat. Season with salt and pepper then bake in the oven for 12-14 mins or until the chicken is cooked through.
3. TO COOK THE VEGETABLES AND THE SAUCE:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the red onions and cook for 3-4 mins until caramelised. Add the red capsicum and cook for a further 1-2 mins. Add the silverbeet, season with salt and pepper and cook for 1-2 mins until starting to wilt. Remove from the pan and keep warm until needed. Place the pan back over the heat, pour in the kawakawa cream and cook for 1-2 mins to heat through.
TO SERVE:

Divide the roasted red kumara and vegetables onto plates pouring over the kawakawa sauce. Top with herby chicken and a sprinkle of toasted almonds.