Portuguese Chicken Thighs with Yoghurt

Portuguese Chicken Thighs with Yoghurt

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 1, 2020.
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Ingredients

KUMARA

  • 400g kumara, thinly sliced
  • 1 carrot, thinly sliced
  • 1 pack Portuguese super seed mix

CHICKEN

  • 1 pack chicken thighs, fully trimmed of fat
  • 1 pack Portuguese spices
  • 2 cloves garlic, chopped
  • Zest & juice of 1/2 lemon

YOGHURT

  • 150g yoghurt

GREENS

  • 1 broccoli, cut into small florets
  • 1 pack green beans, halved

Steps

  1. Preheat oven to 220°C. Bring a pot of salted water to the boil. Preheat BBQ to medium-high (if using).
  2. Prep & cook kumara. Toss kumara and carrot on a lined oven tray with 1 tsp oil. Season and roast in oven for about 25 minutes, until tender and golden. Add super seed mix to tray for final 3 minutes of cook time.
  3. Prep & cook chicken. Pat chicken dry and season with salt. Toss in a bowl with remaining chicken ingredients. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook chicken for about 6 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively, do this on the BBQ.
  4. Prep & cook greens. Cook broccoli in pot of boiling water for about 2 minutes. Add green beans and cook for a further 1-2 minutes, until greens are tender. Drain, return to pot and season to taste.
  5. Finish chicken. Thinly slice chicken and reserve resting juices.
  6. Serve kumara and greens topped with chicken, resting juices and yoghurt.

Nutritional Information

Energy 1706 kj
408 kcal
Protein 35.9g
Carbohydrate 30.7g
Fat 15.5g