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Hunters chicken with mashed sweet potato and kale
A super easy, quick and tasty recipe for a mini roast chicken dinner ideal for any night of the week.
Ingredients
- 2 chicken breast fillets
- 2 rashers smoked bacon
- 3 carrots
- 1 medium sweet potato
- 2 cups kale
- pinch nutmeg
- pinch ground coriander
- 1 tsp butter
- 1 tsp flour
- 1 tbsp flaked almonds
- salt & pepper
Instructions
- 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.
Notes
Use chicken thighs instead of breast fillets if you prefer. You can also use the leg joints of chicken instead too.
Nutrition
Calories: 422kcalCarbohydrates: 40gProtein: 34gFat: 15gSaturated Fat: 4gCholesterol: 87mgSodium: 430mgPotassium: 1499mgFiber: 7gSugar: 9gVitamin A: 38045IUVitamin C: 90mgCalcium: 183mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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