Spanish Chicken with Kumara & Herb Aioli

Spanish Chicken with Kumara & Herb Aioli

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, March 7, 2021.
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Romesco is a tomato-based sauce that originated from Catalonia, Spain.

Ingredients

Kumara & Chicken

  • 800g kumara, diced 2cm
  • 1 capsicum, diced 2cm
  • 1 drizzle of oil
  • 600g skin on, free range chicken breasts
  • 1/2 pack Spanish spices
  • 1 drizzle of olive oil
  • 100g baby spinach

Corn

  • 250g frozen corn
  • 1/2 pack Spanish spices
  • 1 drizzle of oil

To Serve

  • 1 pack herb aioli
  • 1 pack romesco sauce

Steps

  1. Preheat oven to 230°C (or 210°C fan bake).
  2. Prep kumara and capsicum and toss on 1-2 lined oven trays with oil. Pat chicken dry, season with salt and rub with first measure of Spanish spices and olive oil. Nestle chicken amongst kumara, skin-side-up. Leave some chicken plain for fussier little foodies.
  3. Roast kumara and chicken for 20-25 minutes, until chicken is cooked through and kumara is tender. Set chicken aside to rest for 2-3 minutes, before slicing thickly. Toss spinach through kumara and season to taste with salt and pepper.
  4. Heat oil in a large fry-pan on high heat. Cook corn and remaining Spanish spices with a pinch of salt for 3-4 minutes, until toasted. Leave some corn plain for fussier little foodies.
  5. Kumara and chicken topped with corn, romesco and herb aioli.

Nutritional Information

Energy 2619 kj
626 kcal
Protein 39.1g
Carbohydrate 48.8g
Fat 28.6g