Chicken Thigh Vegetable Bake

Kale, Chicken, Potato and Cauliflower Bake.

Instructions

1. 1

   Preheat the oven to 400F.

2. 2

   In a dutch oven on medium, heat the oil, season the chicken thighs with ½ tsp salt and sear the chicken on both sides for 3 minutes each.

3. 3

   Remove from the pan, cool and dice. To the same dutch oven, add the kale and leek and cook for 3 minutes, or until the leeks become transparent and fragrant.

4. 4

   Remove and toss with the chicken and season with ½ tbsp of harissa spice.

5. 5

   In the same dutch oven, add the butter, potato, cauliflower and ¼ tsp of harissa; cook, stirring for 4 minutes, or until the potato and cauliflower begin to develop caramelization.

6. 6

   Add the chicken stock and oat milk and cook until the potatoes and cauliflower are tender. Strain and retain the liquid.

7. 7

   Using a potato masher, mash the cauliflower and potato.

8. 8

   In an oven safe dish, add the kale, chicken and leek mix to the bottom and top with the cauliflower potato mash and sprinkle with the remaining harissa.

9. 9

   9. Bake in a preheated oven for 15 minutes.