Chicken Thigh Vegetable Bake

1

Preheat the oven to 400F.

2

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.

3

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.

4

Remove and toss with the chicken and season with ½ tbsp of harissa spice.

5

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.

6

Add the chicken stock and oat milk and cook until the potatoes and cauliflower are tender. Strain and retain the liquid.

7

Using a potato masher, mash the cauliflower and potato.

8

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

9. Bake in a preheated oven for 15 minutes.