Ingredients

• 1 chicken breast
• pinch chilli flakes
• ¼ tsp chilli powder
• ¼ tsp ground paprika
• ½ tsp dried oregano
• ¼ tsp ground cumin
• salt and freshly ground black pepper
• 1 tbsp olive oil
• ½ pineapple
• finely chopped
• 1 lime
• zest and juice only
• pinch chilli flakes
• ½ red pepper
• roasted and chopped
• 2 small sweet potatoes
• peeled
• 2 tbsp olive oil
• salt and freshly ground black pepper
• fresh chives
• to garnish

Directions

• For the spiced blackened chicken
• place the chicken onto a chopping board and tap with a rolling pin or meat mallet to flatten slightly.
• In a bowl
• mix the spices and seasoning together
• then dust the chicken in the spice mixture.
• Heat the olive oil in a frying pan
• add the chicken and fry skin-side down for 4-5 minutes. Turn and cook for 4-5 minutes on the other side
• or until completely cooked through.
• For the salsa
• mix all the salsa ingredients together in a small bowl.
• For the grilled sweet potatoes
• cut the sweet potatoes into wedges and blanch in boiling salted water for 4-5 minutes. Drain and place into a bowl.
• Drizzle the sweet potatoes in olive oil and season well with salt and freshly ground black pepper.
• Heat a griddle pan and cook the sweet potatoes for five minutes
• turning occasionally
• or until golden-brown on all sides and tender.
• To serve
• place the grilled sweet potatoes onto a serving plate
• top with the blackened chicken and pour over the pineapple salsa. Garnish with chives.