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Horopito chicken

Name: Horopito chicken
Cook time: 30 min
Yield: 2
Cuisine: Hamilton, New Zealand

with smoked paprika mash, spinach and red capsicum sauce

Ready in around 30 mins

RECIPE FACT:

Known by many as the New Zealand pepper tree, horopito is often used to substitute other forms of pepper in a variety of dishes.

Nutritional Info:

Energy: 2484kj (594Kcal)
Protein: 51g
Carbohydrate: 39g
Fat: 21g
Contains: Milk, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

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

Line an 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 onto on side of the tray, shake the horopito marinade then pour over the chicken and turn a couple of time to coat all over. Season with salt and bake in the oven for 12-14 mins or until the chicken is cooked through.
2. TO PREPARE AND COOK THE VEGETABLES:

Cut the broccoli into bite sized pieces. Peel and slice the red onion in 1 cm wedges. When the chicken has been in the oven for 4-5 mins, add the broccoli and red onion onto the tray and drizzle with oil. Season with salt and pepper and cook for 8-10 mins until soft and lightly charred. Once cook place in a bowl with the baby spinach and mix to combine. Roughly chop the parsley discarding the stalks.
3. TO PREPARE THE MASH POTATO:

In a saucepan place the steamed potatoes, smoked paprika cream, 25g of butter, 2 Tbsps of water, cover and place over a medium-high heat for 2-3 mins. Using a potato masher, roughly mash and mix to combine ingredients. Turn the heat to low and cook for another 2-3 mins. Season with salt and pepper, remove from the heat and cover to keep warm.
4. TO WARM THE RED CAPSICUM SAUCE:

Microwave option (preferred): Remove the lid from the red capsicum sauce and heat for 1 min in the microwave on high (750w). Stove top (option): Pour the red capsicum sauce into a small pot and warm for 2-3 mins over a medium-low heat.
TO SERVE:

Divide the mash potato and vegetables between plates. Top with the horopito chicken and pour the red capsicum sauce. Finish with a sprinkle of chopped parsley.