Ingredients

• 4 chicken breasts (or leg and thigh portions)
• 2 orange-fleshed kumara, peeled
• 227 gram can pineapple pieces, drained
• 575 gram jar or bottle sweet 'n' sour cook-in sauce
• ¼ cup dry sherry, optional

Method

1. Preheat the oven to 190ºC.
2. Brown the chicken pieces well in a dash of oil and set aside.
3. Finely slice the kumara and arrange in overlapping layers on the bottom of a large lasagne-style dish. Place the chicken pieces neatly on top.
4. Mix together the pineapple pieces, sweet 'n' sour sauce and sherry if using and pour over the chicken. Cover with foil
5. Bake in the preheated oven for 40 minutes. Remove the foil and bake a further 10 minutes or until the chicken is cooked. Served with steamed broccoli. Garnish with chopped spring onions and toasted cashews, if wished.

Cooks Tips

- When cooking leg and thigh portions, always test they are well-cooked. Twist and wiggle the knuckle end of the drumstick; it should move freely from the leg and thigh joint.