|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.
Check out the video for this recipe below and discover our wider bank of speedy 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
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
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