Smoky Spanish Chicken with Romesco Roast Vegetables

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a half full kettle to the boil. Preheat BBQ hot plate or grill to medium-high (if using).
2. Toss kumara and red onion with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 15 minutes, until golden and cooked through. While vegetables roast, thinly slice courgette into rounds and trim ends from broccolini, then cut in half lengthways. Set both aside.
3. Place broccolini and a pinch of salt in a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain well and toss with a drizzle of olive oil. Set aside.
4. While broccolini cooks, pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Heat a drizzle of oil in a small fry-pan on medium heat.
5. While pan heats, season chicken with smoky Spanish spice mix and salt. Cook chicken for about 2 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest for 2-3 minutes. When kumara has 5 minutes cook time remaining, remove tray from oven.
6. Turn kumara then add courgette, broccolini and almonds to tray. Return to oven to cook for 4-5 minutes, until courgette is just tender and almonds are starting to brown. Remove vegetables from oven and toss with spinach, romesco sauce and a drizzle of olive oil. Season to taste with salt and pepper.
7. place romesco roast vegetables onto a plate and top with smoky Spanish chicken. Dollop with any remaining romesco sauce.