You could also serve warm flatbreads on the side.
Serves: 4
INGREDIENTS
Chicken
8 boneless chicken thighs, skin on
olive oil for brushing
sea salt and ground pepper
Sweet potatoes
1 kilogram sweet potatoes, peeled and sliced 1cm thick
3 tablespoons water
1 tablespoon olive oil
2 cloves garlic, crushed
1 teaspoon each smoked paprika and cumin seeds
To serve
2 cups purchased hummus
2 handfuls rocket or cress
100 grams feta cheese
2 medium tomatoes, chopped
½ telegraph cucumber, thinly sliced
fresh herbs (optional)
METHOD
Preheat the oven to 180°C fan bake.
Line a large, shallow roasting tray with baking paper.
Chicken: Brush the skin of the chicken with olive oil and season.
Sweet potatoes: Toss the sweet potatoes with the remaining ingredients and arrange, overlapping, in the roasting tray. Season.
Place the chicken thighs on top of the sweet potatoes and roast for 40 minutes, or until fully cooked.
To serve: Spread the hummus over plates. Top with the sweet potato, chicken, greens, feta, tomato and cucumber and garnish with fresh herbs, if desired.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.