Crispy Chermoula Chicken with Kumara Mash and Garden Salad

Steps

1. Preheat oven to 230°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Peel and dice kumara 3cm. Cook in pot of boiling water for about 15 minutes, until very soft.
2. Drain kumara and mash with butter, milk and salt until smooth. Roughly chop spinach and fold through mash. Season to taste and cover to keep warm.
3. Heat a drizzle of oil in a medium fry-pan on medium heat. Pat chicken dry and season. Cook, skin side down, for 3 minutes until golden. Turn and cook a further 2 minutes. Transfer to prepared tray and roast for about 8 minutes, until cooked through. Reserve pan. Allow chicken to rest for 5 minutes before slicing thickly.
4. While chicken cooks and rests, wipe pan and return to medium-high heat. Add chermoula sauce and stock, bring to the boil then add cream and honey. Reduce heat to medium and simmer for 2-3 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat and season to taste.
5. While sauce simmers, prepare the salad. In a large bowl, whisk all dressing ingredients together. Dice cucumber 1cm, cut tomatoes in half (any larger ones into quarters) and thinly slice spring onions (reserving green part for garnish). Add all to bowl with dressing and toss to combine.
6. To serve, divide mash between plates and top with chicken. Spoon over chermoula sauce and scatter salad around plate or over chicken. Sprinkle over reserved spring onions.