|Energy (Kcal) 381|
|Energy (KJ) 1599|
|Saturated Fat 3.4g||17%|
|Total Sugars 6.4g||7%|
Pre-heat your oven to 200°C/Gas Mark 5.
Take a large roasting tray and place a piece of non-stick parchment paper on the base.
In a small bowl mix the five spice powder, soy, honey, ginger and chili if using. Toss the chicken in the marinade and place onto the roasting tray leaving a gap between the chicken pieces.
Now toss the potatoes in the marinade and scatter around the chicken then place into the oven for about 20-25 minutes.
When the potatoes and chicken are cooked, turn the heat off but leave in the oven whilst you cook the kale.
Take a large frying pan or wok, add the sunflower oil and garlic and cook just until the garlic starts to brown around the edge then add the kale with a little splash of water to cover and cook for about 3 minutes, stirring once.
Serve the chicken with a little fresh chopped coriander if you have it and enjoy.
Take a look at the accompanying video for this recipe below and discover wider potato recipe videos.
400g potatoes, cut into small chunks
8 boneless chicken thighs
3tsp Chinese five spice
2tbsp soy sauce
2tsp freshly grated ginger
1 chili, de-seeded and finely chopped (optional)
Small handful of fresh coriander
For the greens
3 garlic cloves, thinly sliced
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“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
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