Chicken Thigh Vegetable Bake
Recipe by Bianca Osbourne
Kale, Chicken, Potato and Cauliflower Bake.
Preheat the oven to 400F.
In a dutch oven on medium, heat the oil, season the chicken thighs with ½ tsp salt and sear the chicken on both sides for 3 minutes each.
Remove from the pan, cool and dice. To the same dutch oven, add the kale and leek and cook for 3 minutes, or until the leeks become transparent and fragrant.
Remove and toss with the chicken and season with ½ tbsp of harissa spice.
In the same dutch oven, add the butter, potato, cauliflower and ¼ tsp of harissa; cook, stirring for 4 minutes, or until the potato and cauliflower begin to develop caramelization.
Add the chicken stock and oat milk and cook until the potatoes and cauliflower are tender. Strain and retain the liquid.
Using a potato masher, mash the cauliflower and potato.
In an oven safe dish, add the kale, chicken and leek mix to the bottom and top with the cauliflower potato mash and sprinkle with the remaining harissa.
9. Bake in a preheated oven for 15 minutes.
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