Ingredients
For the chicken
50g/1¾oz spinach
50g/1¾oz sweet potato, grated
1 chicken thigh, bone removed, flattened
1 tbsp olive oil
For the tomato onion frittata
1 tbsp olive oil
1 clove garlic, chopped
50g/1¾oz sweet potato, peeled and cut into small cubes
½ sweet onion, sliced
4 free-range eggs, beaten and seasoned well with salt and freshly ground black pepper
1 tomato, peeled, seeds removed and chopped
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the chicken, mix the potato and spinach in a bowl, then mould into a sausage shape of stuffing.
3. Place the stuffing inside the chicken thigh and enclose to create a parcel. Rub with olive oil and season well with salt and freshly ground black pepper.
4. Heat an ovenproof frying pan over a high heat. Add the stuffed thigh and fry to seal and brown on both sides. Transfer to the oven to roast for 12-14 minutes, until the chicken is completely cooked through.
5. To make the frittata, heat the oil in a frying pan. Add the garlic, potato and onion and fry for 3-4 minutes to soften.
6. Add the beaten egg and tomato and stir to mix well, then place into the oven and cook for eight minutes, or until the egg has set.
7. To serve, turn the frittata out onto a warm plate and place the stuffed chicken thigh on top.
