Harissa Spiced Chicken with Roasted Vegetables & Minty Yoghurt

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Thinly slice kumara and carrot and cut onion into wedges. Toss in a medium roasting dish with first measure of harissa spices, canned tomatoes and oil. Season with salt and bake for an initial 20 minutes. Meanwhile, slice roasted capsicum.
3. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season with salt and coat in second measure of harissa spices. Heat oil in a medium fry-pan on medium heat. Cook chicken for 1-2 minutes each side, until browned but not cooked through.
4. Once vegetables have had an initial 20 minutes cook time, remove dish from oven and place browned chicken on top. Return to oven to cook for a further 10 minutes, until chicken is cooked through and vegetables are tender. Remove chicken from dish and set aside, covered, to rest.
5. Pick mint leaves and set half aside for serving. Finely chop the other half and combine in a small bowl with yoghurt and a pinch of salt. Set aside for serving.
6. Toss roasted capsicum and spinach through cooked vegetables and season to taste with salt and pepper. Thinly slice chicken and pour any resting juices over vegetables.
7. Vegetables topped with chicken, minty yoghurt and remaining mint.