Spiced Chicken with Glazed Yams and Beetroot Relish

Steps

1. oven to 220°C. Line a shallow-lipped oven tray with baking paper.
2. Place all glazed vegetable ingredients (except basil) in a medium bowl and toss to coat. Season with pepper, spread out on prepared tray and roast for about 22 minutes, until golden and tender. Turn once during cooking. Toss through basil just before serving.
3. While vegetables cook, pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Sprinkle chicken with chicken spices and season with salt and pepper.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 1-2 minutes each side, until browned and cooked through. Set aside, covered in foil, to rest for about 5 minutes before slicing thickly. Reserve pan.
5. While chicken rests, return reserved pan to medium heat and add water, butter, flour and chicken gravy mix. Cook for about 30 seconds, until combined and fragrant.
6. Slowly add stock and any chicken resting juices to pan and cook for about 3 minutes, stirring constantly, until gravy is smooth and thickened.
7. divide glazed vegetables between plates and top with slices of spiced chicken. Drizzle with gravy and serve with a dollop of beetroot relish on the side.