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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.