Paprika Chicken with Kumara Wedges and Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 1, 2017.

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For best results, use a non-stick fry-pan to cook the chicken. Alternatively, cook chicken on BBQ for about 3 minutes each side, until cooked though. Set aside, covered in foil, to rest for about 5 minutes before slicing thinly.

Ingredients

Kumara Wedges

600g orange kumara, scrubbed and cut into 1-2cm-thick wedges
2 tablespoons olive oil

Paprika Chicken

550g chicken thighs
1½ tablespoons paprika spice mix

Salad

2 teaspoons olive oil
1-2 teaspoons vinegar (e.g. red wine, white wine)
½ punnet cherry tomatoes
1 capsicum
½ cos lettuce
1 carrot

Honey Yoghurt

1 pottle natural yoghurt
½ teaspoon runny honey (optional)

Steps

Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using). Toss wedges on prepared tray with oil and season with salt. Bake for about 20 minutes, until tender. Turn once during cooking.
Pat chicken dry with paper towels and sprinkle over paprika spice mix to coat. Season with salt. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 3 minutes each side (depending on thickness), until cooked though. Set aside, covered in foil, to rest for about 5 minutes before slicing thinly.
In a large bowl, whisk olive oil and vinegar. Cut cherry tomatoes in half; remove core and seeds from capsicum and thinly slice; roughly chop lettuce; peel and grate carrot. Add all to bowl with dressing and toss to combine. Season to taste with salt and pepper.
In a small bowl, combine yoghurt and honey (if using). Alternatively, keep yoghurt plain.
To serve, divide kumara wedges, paprika chicken and salad between plates. Drizzle over honey (or plain) yoghurt.

Nutritional Information

Energy	1974 kj 472 kcal
Protein	25.5g
Carbohydrate	30.8g
Fat	26.8g