Spiced Chicken Drums with Kumara Pea Mash and Creamed Silverbeet

Steps

1. oven to 230°C. Bring a large and a medium pot of salted water to the boil. Line an oven tray with baking paper
2. Cook chicken in large pot of boiling water for 8 minutes, then drain.
3. Cook kumara in medium pot of boiling water for 10 minutes until tender. Add peas and cook for a further 2 minutes. Drain, return to pot and mash with sour cream until smooth. Season to taste with salt and pepper.
4. Transfer chicken to prepared tray, drizzle with oil and sprinkle over chicken drum spice. Roast for about 10 minutes, or until golden brown and cooked through. Turn once during cooking. Turn oven to hot grill and grill chicken for 4–5 minutes, or until skin is crispy and golden.
5. Heat a drizzle of olive oil in a large fry-pan or wok on medium heat. Fry shallot for 1–2 minutes, or until soft.
6. Remove stalks from silverbeet and roughly chop leaves until you have about 4 cups worth. Add to pan with shallot and increase heat to high. Stir-fry for 3–4 minutes, or until wilted. Remove pan from heat and add sour cream, season with salt and pepper and mix until combined.
7. Divide kumara pea mash and creamed silverbeet between plates and top with spiced chicken drums.