8 boneless chicken thighs, skin on
olive oil for brushing
sea salt and ground pepper
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
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)
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.