The original recipe asks for thigh fillets with the skin on, but I'm not sure they (or I!) need it. Haloumi could also go in, instead (or in addition to) the feta. Basically, whatever you like to eat hot out of an oven. Weekday hero!
- 350g cauliflower florets
- 1 small head broccoli, in florets
- 150g kale leaves
- 200g feta, sliced
- 2 cloves garlic, thinly sliced
- 1/4 cup (45g) kalamata olives (recipe calls for wild, but eh)
- sea salt and cracked pepper
- 2 tablespoons EVOO
- 6 x 200g chicken thigh fillets
- 2 tablespoons sumac
- 250g vine-ripened cherry tomatoes
- Preheat the oven to 200ºC. Place the broccoli, cauliflower, kale, feta, olives, salt and pepper and oil in a large roasting tray and toss to combine.
- Rub the chicken with half the sumac (and a bit of oil) and place on top of the vegetables. Sprinkle with remaining sumac and cook for 20 minutes or until the chicken is mostly cooked.
- Add the tomatoes and flip the chicken, and cook for another ten minutes or so, until the tomatoes are blistered and the chicken is done.
- Divide between plates and serve.
Preparation time: 10 minutes
Cooking time: 30 minutes