Chicken Breasts on Sweet Potato-Miso With Golden Kiwifruit |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I love golden kiwifruits. Ingredients:
4 golden kiwi fruits, peeled |
1 lemon, finely grated rind of |
2 medium lemons, juice of |
1/2 cup fresh coriander leaves (cilantro) |
100 ml light vegetable oil |
salt |
500 g sweet potatoes, peeled and cut in 3cm thick chunks |
2 tablespoons miso |
1 large red chile, finely sliced on an angle |
200 ml cooking oil |
4 chicken breasts |
150 g washed watercress |
Directions:
1. Place the kiwifruit, lemon rind and juice, coriander and salad oil into a blender or food processor, add 1 teaspoon of salt and purée on medium speed until smooth. Pour through a fine sieve to remove the seeds if desired.
2. Boil the sweet potatoes with a dash of salt, until tender. Mash with the miso and keep warm.
3. While the potato is cooking, heat the cooking oil in a small saucepan, and deep-fry the sliced chilli until darkened and crisp. Remove from the oil and drain on kitchen paper. Heat an oven-proof frying pan and add 2 tablespoons of the chilli oil. When hot, gently place the breasts in, skin-side down, and cook over high heat, until the skin crisps and becomes golden. Turn the breasts over, and roast in the oven at 220°C until cooked, approximately 15 minutes. The chicken is cooked when clear juices run after inserting a fine knife into the thickest part of the breast.
4. To serve, place a spoonful of the mash in the center of a plate, top with a bunch of watercress, then the chicken, sliced in 2-3 pieces. Spoon the ZESPRI™ GOLD Kiwifruit dressing over the top.
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