G - Dean Edwards' Chicken With Hasselback Sweet Potatoes

Updated at: Thu, 17 Aug 2023 14:07:49 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 Cut the sweet potatoes in half lengthways and sit them skin-side up. Cut narrow slices into the skin (a little thicker than a pound coin), making sure not to cut all the way down to the base.

Step 2

Mix the cumin with 2 tbsp olive oil in the bottom of an oven-proof dish. Rub the potatoes into the cumin oil and season them lightly with salt and pepper. Put the dish in the oven and cook for an initial 35 min. Meanwhile, peel and finely chop (or grate) the garlic.

Step 3

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. Cut the lemon in half.

Step 4

Mix the harissa, garlic, ginger, juice of 1/2 lemon (reserve the rest for later) with 1/2 tbsp olive oil in large mixing bowl. Season lightly with salt and pepper - this is your harissa marinade.

Step 5

Place your hand onto your large chicken breast. Slice in half as if you were cutting a burger bun, leaving you with two thinner pieces. Add the escalopes to the harissa, coat completely and leave to marinate for 15 min. Wait until the sweet potatoes have had their 35 min before moving on to the next step!

Step 6

Add the chicken to the dish with the sweet potatoes. Pour the marinade over the chicken and run a fork across the potatoes to fan them out. Return to the oven for 10-15 min or until the chicken is cooked through. Meanwhile, boil half a kettle.

Step 7

Add the couscous to a bowl with 200ml boiled water, cover and set aside for 10 min. Cut the remaining lemon into wedges. Slice the spring onion finely, discarding the root end. Fluff the cooked couscous with a fork, drizzle with olive oil and season lightly with salt and pepper. Serve the cooked chicken and potatoes over the couscous and pour any roasting juices over the top. Garnish with spring onion and the remaining lemon wedges. Enjoy!

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