Spiced Chicken with Turmeric Potatoes and Spinach Salad

Spiced Chicken with Turmeric Potatoes and Spinach Salad

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, March 26, 2017.
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Simple and delicious.

Ingredients

SPICED CHICKEN

  • 550g chicken thighs
  • 1 tablespoon olive oil
  • 2 teaspoons GF chicken spice mix
  • ½ teaspoon salt

TURMERIC POTATOES

  • 600g baby potatoes, scrubbed and diced 2cm
  • 1 tablespoon olive oil
  • 1 teaspoon GF chicken spice mix

SPINACH SALAD

  • 1 capsicum, finely sliced
  • ½ telegraph cucumber, roughly diced
  • ½ bag baby spinach leaves
  • 2 tablespoons roughly chopped mint leaves
  • ½ tablespoon olive oil
  • Juice of ½ lemon
  • ¼ teaspoon salt

TO SERVE

  • ½ a lemon, cut into wedges (optional, adults)

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium (if using).
  2. Pat chicken dry with paper towels. Combine all spiced chicken ingredients in a bowl and mix well to evenly coat. Set aside to marinate for 5-10 minutes.
  3. Toss potatoes, olive oil and second measure of chicken spice mix on prepared tray. Season with salt and roast for 20-25 minutes, until tender and golden. Turn once during cooking.
  4. While potatoes are roasting, combine all spinach salad ingredients in a large bowl and set aside.
  5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for 3-4 minutes each side (depending on thickness), or until golden and cooked through. Set aside on a plate, covered with foil, to rest for 2-3 minutes.
  6. divide spiced chicken, turmeric potatoes and spinach salad between plates. Squeeze lemon wedges over chicken, if desired.

Nutritional Information

Energy 1739 kj
416 kcal
Protein 24.5g
Carbohydrate 23.2g
Fat 24.8g