Indian Spiced Chicken with Curried Potato Gratin

Steps

1. Preheat oven to 220°C. Bring a full kettle to the boil. Prep veggies & cook gratin. Toss gratin veggies together in a baking dish and spread out. In a bowl, combine 1 tsp salt, coconut milk, stock, ginger, first measure of Indian spices and fish sauce. Pour mix over veggies and bake for about 45 minutes, until tender. Stir halfway through cook time to ensure even cooking.
2. Prep chicken. Pat chicken dry, season and toss with second measure of Indian spices and a drizzle of oil.
3. Prep salad & cook broccoli. Place broccoli in a heat-proof bowl. Pour over boiling water, cover and steam for 5 minutes. Drain and return to bowl along with carrot and spinach.
4. Cook chicken. When gratin has 20 minutes cook time remaining, heat a drizzle of oil in a frypan on medium-high heat. Cook chicken, skin side down, for 4 minutes, until golden. Turn and cook a further 2 minutes. Place chicken on a lined oven tray and top with almonds. Roast on rack above gratin for 8-10 minutes, depending on thickness, or until cooked through. Rest.
5. To finish. Thinly slice chicken. Add a drizzle of olive oil and vinegar to bowl with salad, toss and season to taste.
6. Serve gratin with chicken and salad on the side.