Rangitikei free range chicken thighs with pecans and candied Kumara

For chicken:
8 Rangitikei free range chicken thigh fillets
4 tbsp flour
2 tsp Murray River salt
1 tsp Black pepper
5 tbsp butter
3 tbsp extra virgin olive oil
2 onions, finely sliced
1/2 cup canned whole peeled tomatoes
1/2 cup of whole pecans, split in half
8 large black olives
1/2 tsp cinnamon
3/4 cup white wine
1/2 cup chicken or vegetable stock
50g Manchego cheese

For the Candied Kumara:
75g butter
100 g brown sugar
100 ml cream
2 tbsp Rum, Appletons or Mt Gay
2 kg orange kumara
50g butter
2 tsp salt
1 tsp white pepper
200 ml cream 18 whole pecans, split in half

Pre heat oven to 180°C

For the Chicken:

Place the flour, salt and pepper followed by the chicken into a plastic bag, partially inflate the bag, close off the neck and shake to ensure the chicken is covered in the seasoned flour. In a sauté pan heat ½ the butter and ½ oil until hot then sauté the thigh fillets until light golden color 4 minutes each side. Transfer the thigh fillets to a casserole. Into the same pan used to sauté the chicken add the remaining butter and oil and sauté the onions for 4 minutes, then add them to the casserole, add the tomatoes, pecans, olives, cinnamon, white wine and stock. Bring to the boil then simmer for 5 minutes. Pour over the chicken. Bake in the oven for 30 minutes or until the chicken is tender. Top with grated Manchego cheese then finish under the grill.

Candied Kumara

Caramel sauce:

In a saucepan over a medium heat, melt the butter and sugar, then add the cream and bring to the boil. Add the rum and simmer for two minutes. Allow to cool.

Kumara:

Preheat the oven to 160°C. roast the kumara for 1½ hours or until soft in the middle. Allow to cool. Peel the kumara, then place in a colander for 5-10 minutes to allow any liquid to drain out of them. Transfer the kumara to a food processor and add ½ cup of caramel sauce, the butter, salt and white pepper. Process until it reaches a puree.

Assembly of candied kumara:

Preheat the oven to 180°C. Divide the mixture into six oven proof side dishes. Mix the remaining caramel sauce with the cream and pour around the kumara. Push three pecans out of sight into each serving and place another three on top, then heat the dishes in the oven until the cream begins to bubble and the kumara is hot in the middle. Serve the chicken and candied kumara to the table.