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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeCoconut Grilled Chicken Thighs with Crushed Peanuts
Article by Claire Aldous
RecipePan-Fried Chicken Thighs with Mediterranean Salsa
Article by Claire Aldous
RecipeHerbed Chicken Thighs on Raw Zucchini Noodles
Article by Claire Aldous
RecipeSpice Grilled Chicken Thigh Kebabs
Article by Claire Aldous
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.