Have yourself a delicious dinner with this recipe for Ginger & Lime Chicken
4 free range chicken breasts
200g fresh peas
40g fresh ginger
4 sweet potatoes – peel and dice
2 limes – grate skin to create zest, juice
2 tbsp runny honey
butter (from your pantry)
olive oil (from your pantry)
salt and pepper (from your pantry)
Peel the ginger and cut in half lengthways. Grate half of it and cut the rest into matchsticks.
Put the grated ginger, lime juice, half the lime zest and the honey in a large flat bowl and mix. Cut a few slits into each chicken breast, add to the bowl and coat with the lime and honey mixture. Leave to marinate for a little while you start the potatoes. Then pan-fry the chicken on medium to high heat in a little olive oil for about 8 minutes each side (total 16 minutes), turning ONLY ONCE, until cooked through and slightly caramelised. Note: be careful, if the pan is too hot the honey will burn.
Pan fry the ginger matchsticks in a few glugs of olive oil on high heat for about a minute, until crisp. Remove the ginger and set aside and keep the remaining oil for the sweet potato mash.
Bring a large saucepan of lightly salted water to the boil. Add the diced sweet potatoes, and cook for 10 minutes until tender. Drain, then season to taste, add the lime zest, ginger-infused oil (from the matchsticks) and mash well. Keep warm.
Bring a small saucepan of lightly salted water to the boil. Add the peas and cook for a few minutes. Drain, add a pat of butter to melt over the peas and keep warm.
To serve, divide the sweet potato mash, chicken and peas between the plates.
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