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Meat
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Ingredients
For piri piri chicken:
320g chicken breast
55g spring onions
2 red chillies
1 garlic clove
1/2 teaspoon oregano
1/2 teaspoon paprika
25ml olive oil
15ml red wine vinegar
For sweet potato fritters:
240g sweet potato, grated
60g white onion, diced
60g green pepper, diced
Small handful of coriander
1/2 teaspoon smoked paprika
1 egg white
8g coconut oil
Sprinkle of salt and pepper
For garnish:
155g of any leafy green
Cooking Method
Method:
Preheat oven to 180OC
For piri piri marinade:
In a food processor blitz together spring onions, chilli, garlic, oregano, paprika, olive oil and vinegar until the mixture is smooth. Add a splash of water if the marinade is a too dry.
For chicken:
Slash the chicken breast 3-4 times and rub the marinade in. Allow to marinade over night if possible. Place on oven tray and cook for 20-25mins, spooning over any leftover marinade as it cooks.
For sweet potato fritters:
In a frying pan gently fry the diced onion and green pepper for 2-3 mins. Allow to cool slightly then transfer to a mixing bowl with the grated sweet potato, chopped coriander, paprika and egg white. Season with salt and pepper and mix well.
Heat a non-stick frying pan to a medium to high heat. Melt the coconut oil, then dollop your sweet potato mix into 3 patties in the pan.
Gently fry on both sides until golden brown. Finish in the oven for 5-6 mins until potato is cooked through.
To serve:
Serve chicken with sweet potato fritters and greens of your choice.
Original Recipe: Joe Wicks - The Body Coach
