Kawakawa chicken

Name: Kawakawa chicken
Cook time: 30 min
Yield: 1
Cuisine: Whangarei, New Zealand

with roasted vegetables and smoky macadamias

Ready in around 30 mins

RECIPE FACT:

As proud partners of Auckland Arts Festival, this is an Māori recipe inspired by the theatre performance ‘The Sun and the Wind.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO PREPARE THE VEGETABLES:

Line an oven tray with baking paper. Empty the bag of steamed kumara and potatoes onto the tray, drizzle with oil and season with salt and pepper. Cook in the oven for 15 mins. Trim both ends off the green beans. Peel the red onion then cut into 1 cm wedges. Add the green beans and onion to the tray and bake for a further 9-10 mins.
2. TO PREPARE THE CHICKEN:

Remove the honey ginger free-range chicken breast from its packaging then cut the breast into 4 even pieces. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken, season with salt and pepper and cook for 2-3 mins on each side or until the chicken is cooked through. Add the kawakawa cream sauce and warm for 1-2 mins until hot.
3. TO FINISH THE VEGETABLES:

Empty the baby kale into a mixing bowl with the oven vegetables, drizzle with olive oil and season with salt and pepper. Toss to mix.
TO SERVE:

Place the roasted veggies onto a plate and top with the chicken and kawakawa sauce. To finish, add a dollop of horopito dip and a sprinkle of smoky macadamias.