A super east, quick and tasty recipe for a mini roast dinner ideal for any night of the week.
- 2 chicken breast fillets or chicken thighs bones
- 2 rashers smoked bacon
- 3 carrots
- 1 medium sweet potato or 2 small
- 2 large handfuls kale
- pinch of nutmeg
- pinch of ground coriander
- 1 tsp butter
- 1 tsp flour
- 1 tbsp flaked almonds
- salt & pepper
Wrap the chicken fillets in the bacon and place on a small oven dish and bake for approximately 30 minutes at 190C/375F.
While that is cooking you can be making the carrot and sweet potato mash by peeling and chopping both of the veggies and boiling in salted water until tender. Drain and mash well adding the butter, seasoning and a pinch of grated nutmeg and cround coriander.
The kale can be steamed in a matter of a few minutes over a pan of boiling water.
You can scatter on the almond flakes as they are but I like to toast mine in a dry pan for 1-2 minutes till aromatic and golden. Watch them like a hawk as they catch and burn really easily. Finish off the kale with a little of the nutmeg too.
To make the gravy simply remove the chicken from dish and keep warm while you heat the juices on the hob and stir in the flour a little at a time and add some water to make a nice gravy.