- zest and juice 1 lime
The same shape, but smaller than…
- 1 tbsp maple syrup or clear honey
The rising spring sap of a number of varieties of maple tree…
- thumb-size piece fresh root ginger, cut into matchsticks, plus 1 tsp grated root ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 skinless, boneless chicken breasts
- 450g/1lb sweet potatoes, roughly chopped
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Mix half the lime zest and all the juice with the maple syrup and grated ginger. Slash each chicken breast 3-4 times with a sharp knife, then coat well with the marinade. Set aside for 10 mins. Heat the grill and line the grill tray with foil.
Cook the sweet potatoes in salted boiling water for 10-12 mins until tender. Drain and mash well, adding the rest of the lime zest, plus some seasoning. Meanwhile, grill the chicken breasts for 10-15 mins, until cooked through and slightly caramelised.
Heat the oil in a small frying pan. When it’s really hot, add the ginger matchsticks and fry for 1 min until the ginger is crisp. Lift out the matchsticks with a slotted spoon, then stir the mash into the gingerinfused oil. Divide the mash between 2 plates, top each with a chicken breast, scatter with the crisp ginger and serve with some sugar snap peas.