Cranberry Chutney Chicken

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 10g mint and garlic seasoning
• 2clov garlic
• 300g chicken breast fillet
• 1pcs orange
• 30g dried cranberries
• 50g baby spinach leaves
• 30ml olive oil
• 23ml balsamic vinegar
• 10ml sugar

Method

1. Step 1 — Parboil sweet potato
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Halve the unpeeled sweet potatoes lengthwise. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 10 mins or until just tender (the sweet potato won't be fully cooked). Drain. Put, cut-side down, on a board.
2. Step 2 — Roast sweet potato
   Using a sharp knife, cut slits 5mm apart into each sweet potato, taking care not to cut all the way through (see Kitchen hack). Put the sweet potato on a lined tray, flat-side down. Drizzle with 1 tbs olive oil, scatter over half the mint and garlic seasoning and season with salt and pepper. Roast on the lower oven shelf for 20-25 mins until tender and golden.
3. Step 3 — Roast chicken
   Meanwhile, crush or finely chop the garlic. Put the garlic, chicken, remaining mint and garlic seasoning and 2 tsp olive oil in a bowl, season with salt and pepper and turn to coat. Put the chicken on the remaining lined tray and roast on the upper shelf for 13-15 mins until cooked through.
4. Step 4 — Make cranberry chutney
   Finely grate 1 tsp orange zest, then juice the orange. Put the cranberries, orange zest, 2 tbs orange juice, 1 tbs balsamic vinegar, 2 tsp sugar and 2 tbs water in a small saucepan over high heat. Bring to the boil, then reduce the heat to medium and cook for 4-5 mins until slightly thickened. Remove the pan from the heat.
5. Step 5 — Serve up
   Put the spinach, 2 tsp olive oil and 2 tsp balsamic vinegar in a bowl and toss to coat. Thickly slice the chicken. Divide the chicken, sweet potato and salad among plates. Spoon over the cranberry chutney and enjoy!
6. Step 6 — Kitchen hack
   For easy breezy slicing, place a chopstick on either side of the sweet potato, as this will prevent your knife cutting all the way through. Or, forget the hasselback slices and simply roast the whole potato halves!

Allergens

Sulfit, Sojabohnen