Ingredients

For the chicken:

• 1 tbsp dried oregano
• 1 tbsp cumin seeds
• 1 tsp dried chilli, or 2 fresh red chillies, sliced
• drizzle of olive oil
• 3 cloves garlic, minced
• Juice & zest from 2 limes
• 4 large chicken breasts on the bone
• Salt & pepper to taste

For the sweet potato puree:

• 4 medium sweet potatoes, roasted & peeled
• 100ml vegetable stock
• Large knob of butter
• Salt & pepper to taste

Tools

• Multipro Compact + FDM312SS

Method

For the marinaded chicken:

1. Mix together the herbs and chilli with a few glugs of oil then stir in the garlic, lime juice and zest.
2. Place chicken in a large shallow dish and pour over the marinade. Rub all over the chicken, making sure to get the marinade into every little crevasse, then cover and refrigerate for at least 30 minutes, better yet, overnight.
3. To cook the chicken, pre-heat the oven to 200°C.
4. Transfer the chicken to a baking tray and roast for 35 minutes, then increase heat to 220°C and roast until the chicken is cooked through and the skin is crispy.
5. Remove from the oven and loosely cover with tin foil and allow to rest for about 10 minutes.

1. Blitz cooked and still-warm sweet potato, veggie stock, butter, salt and pepper in the Kenwood food processor until smooth. Taste for seasoning and add more salt and pepper if needed.
2. To serve, generously spread sweet potato puree onto plates then top with the chicken. For added texture, serve with sweetcorn or still-crunchy steamed green beans, then finish off with a sprinkling of chopped coriander.

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