Kawakawa & Harissa Chicken Thighs with Roasted Kūmara & Beetroot

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Dice kūmara, beetroot and yams and cut cauliflower into small florets. Toss on a lined oven tray with oil and season with salt and pepper. Roast in the oven for an initial 20 minutes.
3. Pat chicken dry, trim off any fat and season with salt and pepper. Heat oil in a large frypan on medium-high heat. Cook chicken for about 2 minutes each side, until golden but not cooked through. Turn off heat, add first measure of kawakawa harissa paste and toss to coat. Set aside.
4. When vegetables have been cooking 20 minutes remove from oven and place chicken on top of vegetables. Return to oven to cook for a further 10 minutes, until chicken is cooked through and vegetables are tender and golden.
5. Combine second measure of kawakawa harissa paste and yoghurt together in a small bowl and season with salt. Set aside for serving.
6. Remove tray from oven, set chicken aside to rest and toss baby spinach through vegetables to wilt. Thinly slice chicken.
7. Vegetables topped with chicken and yoghurt.