Spiced sweet potato and chicken thigh bake with tahini dressing

Prep time
15min
Cook time
35min
Serves
6

A vibrant and flavorful one-pan meal featuring tender chicken thighs and sweet potatoes spiced with harissa, perfectly complemented by a zesty tahini-yoghurt dressing.

Ingredients:

  1. 2 Tbsp (30ml) olive oil
  2. 1 Tbsp (15ml) harissa
  3. 1 Lemon, juice and zest
  4. 3 sweet potatoes, quartered
  5. 1 red onion, quartered
  6. 6 pieces Southern Fried Chicken Thighs
  7. 6 kale leaves, stems removed and torn into large pieces
Dressing:
  1. 2 Tbsp (30 ml) plain Greek-style yoghurt
  2. 1 lemon, juiced
  3. 1 Tbsp (15ml) tahini
  4. 1 Tbsp (15ml) parsley, finely chopped

Method:

  1. Preheat the oven to 180°C.
  2. In a large bowl, combine the olive oil, harissa, lemon juice, lemon zest, and a generous pinch of salt and black pepper. Add the quartered sweet potatoes and red onion to the bowl and toss well to coat them evenly with the oil mixture.
  3. On a large baking tray, arrange the seasoned sweet potatoes, red onion, and Southern Fried Chicken Thighs in a single layer. Bake for 20 minutes. After 20 minutes, add the torn kale leaves to the baking tray with the chicken and vegetables.
  4. Toss the kale lightly with some of the pan juices/oil. Continue to roast for a further 10 minutes.
  5. To make the dressing, mix together yoghurt, lemon juice, tahini, parsley and salt. If a runnier consistency is preferred, gradually add a little water (about a teaspoon at a time) until you reach your desired consistency.
  6. Once the potatoes and chicken are cooked, drizzle with tahini dressing and serve.