Harissa Chicken With Sweet Potato Pancakes - cooking recipe

Ingredients

2 x 5 oz boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp harissa or chili paste
None None Sweet Potato Pancakes
1 lb sweet potatoes, peeled and halved
1 inch piece ginger, peeled and grated
1 clove garlic, chopped
2 tbsp cilantro, chopped
4 tbsp vegetable oil
1 None lime, halved
None None Creme fraiche mixed with cilantro, to serve
None None Paprika to dust

Preparation

Place chicken in a bowl. Add oil and harissa; mix. Marinate for 20 mins.
To make the sweet potato pancakes, cook potatoes in boiling water for 8 mins. Drain and rinse, then allow to cool until safe to handle. Grate potatoes and season to taste. Add ginger, garlic and cilantro. Divide into 4 and shape into patties. Fry in 2 tbsp oil for 5 mins, flattening with a spatula. Turn and fry for another 5 mins until crisp.
Brush chicken and lime with remaining oil; cook chicken on a hot grill pan for 6-7 mins each side until cooked. Add lime for last 5 mins. Serve chicken on potato pancakes, lime, creme fraiche and a dusting of paprika.