Ingredients:
Chicken breast OR thigh, skinless, 150 g
Baby potatoes, with skin, 200 g
Beetroot, peeled, 1 small OR 1 handful Hokkaido pumpkin
Carrot, peeled, 1 small OR 1 handful Hokkaido pumpkin
Green beans, 1/2 handful OR broccoli florets, 1/2 handful
Thyme OR rosemary leaves, dried, 2 tbsp.
Olive oil
Mustard, 1 tbsp.
White wine vinegar, 1 tbsp.
Dukkah, 2 tbsp. OR 1 tsp. each: sesame seeds, almonds / hazelnuts / pistachios, fennel seeds, cummin, coriander, a pinch of salt and cayenne pepper
TIP: Grind all the ingredients for dukkah in a coffee grinder. If you don’t have a grinder, chop the nuts and mix with sesame seeds and herbs, coat the chicken.
Instructions:
Preheat the oven to 180°C and line a baking dish with parchment paper. Marinate the chicken with dukkah, mustard, and white wine vinegar. Thinly slice the potatoes, peel and slice the beetroot and carrot (or Hokkaido pumpkin if using). Arrange the vegetables in the dish, sprinkle with thyme or rosemary, and bake for 15 minutes. Add the marinated chicken and green beans or broccoli, then bake for another 10 minutes until everything is tender. Once done, drizzle with olive oil and season with salt before serving.
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