This salsa enhances many dishes – it’s also delicious over noodles and leftover fried quinoa or rice. Mix your vegetables by replacing them with squash, pumpkin or celeriac, and replace the broccoli with asparagus when in season.
TAKES 40 mins
2 tablespoons coconut oil or ghee
2 sweet potatoes, washed, cut into 8mm thick rounds
2 large chicken thighs, with skin and bone, patted dry
2 tbsp tamari or soy sauce 200g broccoli (tender or regular stalk)
1½ teaspoon toasted sesame oil
sea salt and white pepper
GINGER AND ONION SALSA
4 spring, green and white onions, thinly sliced
2 tablespoons finely grated fresh ginger (from a 5cm piece)
4 tablespoons extra virgin olive oil
2 teaspoons tamari or soy sauce
2 lemon or lime wedges
1 handful of chopped cilantro
½ small cucumber, thinly sliced or peeled into ribbons with a vegetable peeler
a pinch of chilli flakes (optional)
- Preheat the oven to 240C/220C fan/gas 9, then place the coconut oil in a very large roasting tin and place in the oven to warm through.
- Gently drop the sweet potatoes into the hot oil. Add the chicken thighs, sprinkle with a generous pinch of salt and pepper and use tongs or a few forks to coat them in the oil. Drizzle with tamari or soy sauce then space the sweet potatoes in a single layer, sprinkling with salt and pepper. Place the chicken between the sweet potatoes and roast for 18 minutes.
- Meanwhile, combine all the salsa ingredients in a small bowl and season to taste with salt and pepper.
- Prepare the broccoli by halving the thicker florets lengthwise and chopping the thick stems for faster cooking.
- Remove the baking sheet from the oven, gently toss the sweet potatoes and scatter the broccoli around the chicken. Drizzle the broccoli with sesame oil, season with salt and roast for another 10-12 minutes until the chicken is cooked through and the vegetables are tender.
- Let the chicken rest for 5 minutes while you prepare a wedge of lemon or lime, some cilantro and a small pile of cucumber, sprinkled with a little chilli if desired. Pile the sweet potatoes and broccoli next to the cucumber, place the chicken on top and pour over the salsa to finish.
VARIATION Use fish fillets or extra-firm cubed tofu instead of chicken, if preferred. The tofu can go in at the same time as the sweet potatoes, but add the fish after the broccoli as it will only need 8-10 minutes in the oven.