Roast Chicken, Fig and Potato

Nutrition per serve

Ingredients

• 250ml cream
• 300g chat potatoes
• 1pcs zucchini
• 1pcs red onion
• 2clov garlic
• 1pcs chicken-style stock cubes
• 300g free-range chicken thigh fillets
• 5g Tuscan seasoning
• 1bunch oregano
• 60g diced dried figs
• 10g capers
• 100g kale
• 1pcs orange
• 1pcs vanilla cake mix
• 1bunch thyme
• 5g ground cinnamon
• 90ml olive oil
• 15ml red wine vinegar
• 60ml honey
• 180ml (¾ cup) milk
• 1pcs egg

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Put the cream in the fridge for a few hours to chill. Quarter the unpeeled potatoes. Halve the zucchini lengthwise, then cut into 4cm chunks. Cut the onion into thin wedges. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add 60ml (¼ cup) boiling water and stir to dissolve.
2. Step 2 — Roast vegetables
   Combine the chicken, potato, zucchini, onion, garlic, Tuscan seasoning, oregano, figs, capers, 1 tbs olive oil, 1 tbs red wine vinegar and 1 tbs honey in a medium baking dish. Season with salt and pepper. Remove the chicken. Pour the stock over the vegetables. Roast on the upper oven shelf for 22-25 mins.
3. Step 3 — Add kale and chicken
   Tear the kale leaves into small pieces, discarding the stems. Add the kale and chicken to the roasted vegetables. Drizzle with 2 tsp olive oil. Roast for a further 15-17 mins until the vegetables are tender and the chicken is cooked through. While the chicken is roasting, make the pudding. Grease a 1L (4 cup) baking dish.
4. Step 4 — Bake pudding
   Finely grate 2 tsp orange zest. Put the zest, vanilla cake mix, 180ml (¾ cup) milk, 60ml (¼ cup) olive oil and 1 egg in a bowl. Whisk for 1 min or until well combined. Pour the batter into the baking dish and put on an oven tray. Gently pour 125ml (½ cup) hot water onto the batter. Bake on lower shelf for 30 mins or until edges are firm and centre is slightly wobbly.
5. Step 5 — Make orange syrup
   Meanwhile, using a sharp knife, trim the top and bottom of the orange, then slice the skin away from the flesh, removing any remaining white pith. Slice the orange into rounds. Strip half the thyme leaves*. Combine the orange, thyme leaves, ½ tsp cinnamon*, 2 tbs water and 2 tbs honey in a small saucepan over low heat. Cook for 8-10 mins to develop the flavour.
6. Step 6 — Get ready to serve
   Drizzle most of the orange syrup over the warm pudding. When ready to serve, whip the cream in a bowl using electric beaters until soft peaks form, then spoon the cream over the pudding. Top with the orange slices and drizzle over the remaining orange syrup. Serve the chicken and potato bake at the table for everyone to help themselves, followed by the steamed pudding.

Allergens

Sulphites, Milk, Egg, Gluten, Wheat