Crispy Herby Chicken with Sweet Potato Mash

This chicken dish is seasoned with Zhoug paste, which is a Yemenite spice paste made with fresh coriander, parsley & cloves
Sweet potatoes are nutritional powerhouses.  They are super high in vitamin A, which is a nutrient essential for good vision.  Sweet potatoes contain beta-carotene like carrots & pumpkins and are packed with several minerals, so much healthier than white potatoes!

You will need...

Medium saucepan with lid
Medium baking dish
Frying pan
Masher or hand mixer

4 Chicken supremes (chicken breast with bone and skin on)
2 handful's cherry tomatoes, halved
2 preserved lemon, finely chopped (pips removed)
2 garlic cloves, grated
2 tbsp Zhoug paste
1 tbsp rapeseed oil

Sweet Potato Mash
2 large sweet potatoes, peeled and chopped
1 tbsp butter
1 tbsp freshly snipped chives
Freshly milled sea salt & pepper
Rainbow Chard or Spinach
8 rainbow chard leaves, finely sliced
2 garlic cloves, grated
1 tsp butter
1 tsp rapeseed oil

To make...

Serves 4

  1. Preheat the oven to 220/200(fan) Gas 7
  2. Half the tomatoes, grate the garlic and chop the preserved lemon, mix together in the baking dish
  3. Lay the chicken on top of the tomatoes and using a sharp knife and a fork separate the skin by lifting it away from the flesh but ensuring that you leave it attached to the breast, repeat for the remaining breasts
  4. Once the skin is lifted drizzle with a little oil and season well.  Spread over 1 tbsp of the Zhoug paste and turn over and season again and spread the other tbsp of paste on the underside of the chicken
  5. Turn the chicken over so the skin side is up and gently drag the skin over the breast
  6. Cook in the hot oven for 45-50 minutes or until completely cooked through, leave to rest for 5 minutes
  7. While the chicken is cooking, boil the sweet potatoes in salted water for around 15-20 minutes or until a fork can easily be inserted into one of the chunks
  8. Drain the water and add the butter, put the lid on until its melted into the potatoes
  9. Mash or blend until completely smooth, snip the chives and season lightly with salt & freshly milled pepper, put the lid back on to keep warm
  10. Heat the butter & oil in a frying pan, add the chopped rainbow chard, cook for a minute then grate the garlic all over
  11. Stir continuously until wilted
  12. Season with salt & pepper, remove from the heat
  13. To serve, place a portion of mash, then the chard and then the chicken on top, spoon over the tomato & lemon sauce 
  14. Serve immediately!

Nutritional Info
Per Serving
445 kcal | 10g fat | 3.1g saturates | 50g carbs | 30g sugars | 7.5g fibre | 33g protein | 1.1g salt


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