Upside-Down Chicken Kiev
May 14, 2019
"From our Sunday newspaper The Sunday Times and their special edition of NOT SO NAUGHTY COMFORT FOOD. Times are estimated."
- Serving Size: 1 (280.6 g)
- Calories 280.8
- Total Fat - 12.7 g
- Saturated Fat - 3.8 g
- Cholesterol - 131.5 mg
- Sodium - 129.7 mg
- Total Carbohydrate - 28.9 g
- Dietary Fiber - 3.2 g
- Sugars - 2.1 g
- Protein - 16.3 g
- Calcium - 174.2 mg
- Iron - 3.7 mg
- Vitamin C - 133.7 mg
- Thiamin - 0.3 mg
Preheat oven to 200C and line two large baking trays with baking paper.
Prick the sweet potatoes all over with a fork and drizzle with oil and season all over with seas salt and place on one of the baking trays and roast for 50 minutes, or until a skewer can be inserted easily.
Meanwhile, massage the kale with oil and lightly season with salt, being careful not the add to much as kale is naturally salty and then arrange in a single layer on the other baking tray and bake on a lower shelf of the oven for the last 10 minutes of the sweet potato cooking time.
Toast the seeds or nuts in the oven for the last 5 minutes.
While the vegetables are in the oven, melt the butter in a small saucepan over medium heat and add the garlic and stir for 30 seconds, or until lightly golden and then turn off the heat and stir in the parsley, if using and set aside.
Meanwhile, heat the oil over medium heat and fry the capsicum for 3 to 5 minutes, or until softened, then add the shredded chicken and mix until well combined and the chicken is warm and then set aside.
When the sweet potatoes are ready, remove them from the oven and while they are piping hot carefully use a sharp knife to make a lengthways incision along the top of each sweet potato, through the middle, taking care not to cut all the way through and then use a fork to fluff up the centre.
Drizzle the sweet potatoes with the garlic butter, top with the shredded chicken stuffing and sprinkle with the nuts and/or seeds and serve immediately, with the kale chips.
Tips & Variations
No special items needed.