Chicken Thigh Vegetable Bake

Recipe by Bianca Osbourne






Serves 03

Kale, Chicken, Potato and Cauliflower Bake.


  1. 1

    Preheat the oven to 400F.

  2. 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. 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. 4

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

  5. 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. 6

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

  7. 7

    Using a potato masher, mash the cauliflower and potato.

  8. 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

    9. Bake in a preheated oven for 15 minutes.

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